Thai Tomato Soup
1 1/2 tsps canola oil
1 cup chopped onion
1 1/2 Tbls fresh ginger, minced, peeled
2 garlic cloves, minced
1 1/2 cups water
1 (28-oz) can diced tomatoes, undrained
2 tsps sugar
1 tsp chile paste with garlic
1/4 tsp salt
1/3 cup light coconut milk
6 lime wedges
Heat oil in a large saucepan over medium-high heat. Add onion; sauté 5 minutes or until tender. Add ginger and garlic; sauté 2 minutes. Add water and tomatoes. Bring to a boil; reduce heat, and simmer 5 minutes. Stir in sugar, chile paste, and salt. Remove from heat; let stand 5 minutes.
Place one-half of tomato mixture in a blender; process until smooth. (or use a stick blender) Pour pureed tomato mixture into a large bowl. Repeat procedure with remaining tomato mixture. Return pureed mixture to pan. Stir in coconut milk; cook over medium heat 2 minutes or until thoroughly heated. Serve with lime wedges. Serving size: about 3/4 cup
CALORIES 64; FAT 1.9g; PROTEIN 1.4g; CARBOHYDRATE 11.6g; FIBER 2.5g; CHOLESTEROL 0.0mg; SODIUM 284mg; CALCIUM 29mg.
"Cooking Light, MARCH 2005"
|