-O.Evans VPRJ01A
2    15 oz cans stewed tomatoes
5 oz White flesh fish; cooked
3 c  Coconut milk
1/2 ts Red curry paste
2 tb Fish soy
1 tb Lemon juice
2 tb Fresh coriander; chopped OR
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.