Coconut-curry tomato soup
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)
Fresh lime juice
⅓ cup(s), lightly packed fresh leaves, coarsely chopped
- 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.
- Remove saucepan from heat and stir in lime juice. Ladle soup evenly into 4 bowls and sprinkle with cilantro.
- Per serving: 1 1/4 cups