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Add a photoServings: 6
Ingredients
- 2 x 15 ounce cans stewed tomatoes
- 5 ounce White flesh fish, cooked
- 3 c. Coconut lowfat milk
- 1/2 tsp Red curry paste
- 2 Tbsp. Fish soy
- 1 Tbsp. Lemon juice
- 2 Tbsp. Fresh coriander, minced Or possibly
- Â Â Green onion, minced
Directions
- Puree the tomatoes in a food processor. Set aside. Then puree the fish with the coconut lowfat milk. Put tomatoes, blended fish and coconut lowfat 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 min. Sprinkle with fresh coriander leaves or possibly minced green onion tops before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 6 servings | |
| Calories 237 | |
| Calories from Fat 137 | 58% |
| Total Fat 15.75g | 20% |
| Saturated Fat 6.24g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 361mg | 15% |
| Potassium 439mg | 13% |
| Total Carbs 14.43g | 4% |
| Dietary Fiber 4.3g | 14% |
| Sugars 7.08g | 5% |
| Protein 12.94g | 21% |
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