Thai Tomato Fish Soup
Yield
6 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 30 | ounces |
tomatoes, stewed, canned
|
|
| 5 | ounces |
haddock
cooked |
|
| 3 | cups |
coconut milk
|
|
| ½ | teaspoon |
red curry paste
|
*
|
| 2 | tablespoons |
fish soy
|
* |
| 1 | tablespoon |
lemon juice
|
|
| 2 | tablespoons |
coriander
fresh |
|
| 1 | x |
scallions, spring or green onions
chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 867 | ml/g |
tomatoes, stewed, canned
|
|
| 144.5 | ml/g |
haddock
cooked |
|
| 7.1E+2 | ml |
coconut milk
|
|
| 2.5 | ml |
red curry paste
|
*
|
| 3E+1 | ml |
fish soy
|
* |
| 15 | ml |
lemon juice
|
|
| 3E+1 | ml |
coriander
fresh |
|
| 1 | x |
scallions, spring or green onions
chopped |
*
|
Directions
Purée the tomatoes in a food processor.
Set aside.
Then purée 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.
