Coconut Curry Tomato Soup

1 tablespoon olive oil 1/2 cup minced onion 1 tablespoon Red Curry Paste* 1-28 oz can peeled whole Italian plum tomatoes 1-13.5 oz can Coconut Milk, Regular or Lite 1-15 oz can straw mushrooms 1/2 pound fresh or uncooked frozen shrimp (peeled and deveined), or firm tofu (drained & cubed) 2 tablespoons brown sugar 2 tablespoons fresh lime juice 2 tablespoons fresh basil *Optional: For those who like less heat, start with 2 teaspoons Curry Paste.
  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.

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