Ingredients
- 900 gr stewed tomatoes
- 700 ml coconut milk
- 150 gr tofu
- 30 ml soy sauce
- 16 ml lemon juice
- 8 gr curry paste (red)
- 2 gr 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.
