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Coconut-curry tomato soup

6
Points®
Total Time
15 min
Prep
5 min
Cook
10 min
Serves
4
Difficulty
Easy
This zesty soup will transport you to exotic places you've dreamed of traveling to. Cooking the curry paste in oil releases all its complexity. Coconut milk then rounds out the flavors, while tomatoes and lime juice add just the right note of acidity.

Ingredients

Canola oil

2 tsp

Thai curry paste

1¼ tsp, red, or to taste

Canned diced tomatoes

29 oz, 2 (14 1/2-ounce) cans, petite diced

Reduced fat coconut milk

13⅔ fl oz, (1 can)

Table salt

¼ tsp

Fresh lime juice

2 tsp

Cilantro

⅓ cup(s), lightly packed fresh leaves, coarsely chopped

Instructions

  1. Heat oil in large saucepan over medium heat. Add curry paste and cook, stirring constantly, until fragrant, about 1 minute. Stir in tomatoes, coconut milk, and salt and bring to boil. Reduce heat and simmer, covered, 3 minutes.
  2. Remove saucepan from heat and stir in lime juice. Ladle soup evenly into 4 bowls and sprinkle with cilantro.
  3. Per serving: 1 1/4 cups

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