-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.