-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
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.
