Monday, October 18, 2010

Tomato-Curry Soup

Great recipe for a cold fall/winter day.

(adapted from


1 tablespoon olive oil

1/2 cup celery and bell peppers

1 tablespoon red curry paste

28 oz whole tomatoes, peeled

1-13.5 oz can regular coconut milk

16 oz can of straw mushrooms

1/2 pound fresh or uncooked frozen shrimp (vegetarian/vegan: firm tofu)

2 tablespoons brown sugar

2 tablespoons fresh lime juice

2 tablespoons fresh basil


1. In a medium sized non-aluminum sauce pan, heat oil, onion and Red Curry Paste. Cook over a medium heat until onions are soft and curry is dissolved.

2. Blend or process tomatoes until smooth and add to sauce pan. Add Coconut Milk and mushrooms. Bring to a boil and turn heat down to a simmer.

3. Add shrimp or tofu, sugar, lime juice and basil. Cook, stirring occasionally, until shrimp is just tender. Serve with or without rice. We used Naan.

Takes 20 - 30 minutes to prepare.

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