Spicy Tomato Soup
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | ounces |
tomatoes, stewed, canned
|
|
| 5 | ounces |
tofu
sliced |
|
| 3 | cups |
coconut milk
|
|
| 1 | tablespoon |
red curry paste
|
*
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
cilantro
for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 867 | ml/g |
tomatoes, stewed, canned
|
|
| 144.5 | ml/g |
tofu
sliced |
|
| 7.1E+2 | ml |
coconut milk
|
|
| 15 | ml |
red curry paste
|
*
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
cilantro
for garnish |
|
Directions
Purée the tomatoes.
Set aside.
Purée the tofu and the coconut milk.
Mix all the ingredients together in a soup pot.
Bring to a boil, lower heat and simmer for 10 minutes.
Garnish with cilantro.
