Coconut-Tomato Fish Soup with Coriander - serves 6

2 15 oz cans stewed tomatoes
5 oz white flesh fish, cooked
3 cup coconut milk
1/2 tsp red curry paste
2 tbsp fish soy
1 tbsp lemon juice
2 tbsp fresh coriander, 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.