Coconut Curry Tomato Soup
Ingredients
1 tbsp Olive oil
1/2 cup Minced onion
1 tbsp Red Curry Paste*
1 can (28 oz / 794g) peeled whole Italian plum tomatoes
1 can (13.5 oz / 400ml) Coconut Milk (Regular or Lite)
1 can (15oz / 425g) straw mushrooms
1/2 lb Fresh or uncooked frozen shrimp (peeled and deveined), or firm tofu (drained & cubed)
2 tbsp Brown sugar
2 tbsp Fresh lime juice
2 tbsp Fresh basil
Optional:
Cooked Jasmine Rice
*For those who like less heat, start with 2 tsp Curry Paste.
Preparation
1 In a medium sized non-aluminum sauce pan heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved.
2 Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer.
3 Add shrimp or tofu, sugar, lime juice and basil. Cook, stirring occasionally, until shrimp is just tender. Serve with or without rice.