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Spicy Tomato Soup


Course : Seafoods
Serves: 6
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Ingredients:


30 ounces stewed tomatoes

5 ounces cooked white flesh fish

3 cups coconut milk

1/2 teaspoon red curry paste

2 tablespoons fish soy

1 tablespoon lemon juice

2 tablespoons chopped fresh coriander or chopped green onion
 

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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