Ingredients:

2 15 Once Cans Stewed Tomatoes
5 Ounces Cooked White Flesh Fish
3 Cups Coconut Milk
1/2 Teaspoon Red Curry Paste
2 Tablespoon Fish Soy
1 Tablespoon Lemon juice
2 Tablespoons Chopped or Diced Green Onion

Preparation:

Puree the tomatoes in a blender, pour into a bowl and set to the side. Now puree the fish and coconut milk together. Now take the pureed tomatoes and fish and coconut milk and put into a soup pot. Now add into the pot the curry paste, fish soy and lemon juice. Bring the ingredients to a boil over medium - high heat. When boiling lower the heat to low and let simmer for approximately 8 - 10 minutes.

Optional: When soup is done sprinkle with the green onions before serving.