Thai tomato fish soup

6 servings

Ingredients

Quantity Ingredient
-O.Evans VPRJ01A
2 15 oz cans stewed tomatoes
5 ounces White flesh fish; cooked
3 cups Coconut milk
½ teaspoon Red curry paste
2 tablespoons Fish soy
1 tablespoon Lemon juice
2 tablespoons Fresh coriander; chopped OR
Green onion; chopped

Directions

Puree the tomatoes in a food processor. Set aside. Then puree the fish with the coconut milk. Put tomatoes, blended fish and coconut milk, curry paste, fish soy, and lemon juice in a soup pot. Bring to a boil over medium heat, reduce heat to low, and simmer for 10 minutes. Sprinkle with fresh coriander leaves or chopped green onion tops before serving.

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