Ingredients
- 30 oz stewed tomatoes
- 3 c coconut milk
- 5 oz tofu
- 2 tb soy sauce
- 1 tb lemon juice
- 1 tb curry paste (red)
- 2 tb cilantro leaves
Puree the tomatoes. Set aside. Puree the tofu & the coconut milk. Mix all the ingredients together in a soup pot. Bring to a boil, lower heat & simmer for 10 minutes. Garnish with cilantro.
