Combine condensed tomato soup, coconut milk, and Thai red curry paste in a saucepan. Bring to a simmer.
Recipe
Author
Hy-Vee Test Kitchen
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Description
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
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 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
- Saucepan
- Meat thermometer
Directions
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.
Nutrition facts
Servings
410 Calories per serving
Amounts Per Serving
- Total Fat: 25g
- Cholesterol: 55mg
- Sodium: 1360mg
- Total Carbohydrates: 15g
- Protein: 22g
Daily Values
0%
Iron 30%
0%
Calcium 4%
0%
Vitamin D 6%
0%
Potassium 30%