Ingredients

30 ounce stewed tomatoes
5 ounce tofu, sliced
3 C. coconut milk
1 Tbsp. red curry paste
2 Tbsp. soy sauce
1 Tbsp. lemon juice
2 Tbsp. cilantro leaves, chopped

Cooking Instructions

Puree the tomatoes. Set aside. Puree the tofu and the coconut milk. Mix all the ingredients together in a soup pot. Bring to a boil, lower heat and simmer for 10 minutes. Garnish with cilantro.
 
 
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