| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains, Dairy |
Thai |
Soups, Seafood, Thai |
6 |
Servings |
INGREDIENTS
|
|
-O.Evans VPRJ01A |
| 2 |
|
15 oz cans stewed tomatoes |
| 5 |
oz |
White flesh fish; cooked |
| 3 |
c |
Coconut milk |
| 1/2 |
ts |
Red curry paste |
| 2 |
tb |
Fish soy |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Fresh coriander; chopped OR |
|
|
Green onion; chopped |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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