Thai Tomato Fish Soup

Course : Curry
Serves: 6
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30 ounces 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
1 bunch green onion -- chopped

Preparation / 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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