Coconut-Tomato Fish Soup With Coriander Recipe
Ingredients:
- 2 15 oz cans stewed tomatoes
- 5 oz white flesh fish, cooked
- 3 cup coconut milk
- 1/2 tsp red curry paste
- 2 tbsp fish soy
- 1 tbsp lemon juice
- 2 tbsp fresh coriander, 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.