Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      15 oz cans    stewed tomatoes
   5      ounces        white flesh fish -- cooked
   3      cups          coconut milk
     1/2  teaspoon      red curry paste
   2      tablespoons   fish soy
   1      tablespoon    lemon juice
   2      tablespoons   fresh coriander -- chopped or
                        green onion -- chopped

Preparation:

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.