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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