Combine condensed tomato soup, coconut milk, and Thai red curry paste in a saucepan. Bring to a simmer.
Add extra flavor to canned tomato soup by adding coconut milk and curry paste. For extra protein, cook chopped cod in the soup until it reaches 145 degrees.
Servings and Ingredients
|1 (10.5-oz.) can Hy-Vee condensed tomato soup|
|1 c. Hy-Vee canned coconut milk|
|1 tbsp. Thai red curry paste|
|8 oz. cod fillet, cubed|
Things To Grab
- Meat thermometer
Add cubed cod to saucepan. Cook, covered, over medium-low heat for 2 to 3 minutes or until fish flakes easily with a fork (145 degrees). Garnish with additional coconut milk, if desired.
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 55mg
- Sodium: 1360mg
- Total Carbohydrates: 15g
- Protein: 22g
Hy-Vee Seasons March Seasons 2020