Ingredients
- 5 flesh fish (white)
- 2 fish soy
- 700 ml coconut milk
- 450 gr cans stewed tomatoes
- 16 ml lemon juice
- 12 gr coriander (fresh)
- 1 gr curry paste (red)
Green onion; chopped Puree the tomatoes in a food processor. Set aside. Then puree the fish with the coconut milk. Put tomatoes, blended fish and coconut 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 minutes. Sprinkle with fresh coriander leaves or chopped green onion tops before serving.