Thai Curry Soup

Serves: 4 

Calories: 300/serving
Fire roasted tomatoes(1) 28 oz can
Zuchini4 small-mediumspiralized to noodles
Onion1 largesliced
Broth2 cups
Thai red curry paste1 tbsp
Cumin1/4 tsp
Basil/parsleyfew leaveschopped
Red pepper flakesto taste
Coconut milk(1) 14 oz can
Saltto taste
Wateras needed

  1. Fry onion, red pepper flakes and cumin in little oil
  2. Add tomatoes, broth, salt and red curry paste
  3. Bring to boil, then reduce flame and simmer for 10 minutes
  4. Add coconut milk and simmer for 5 minutes, turn off heat
  5. Blend the soup into a creamy consistency
  6. Adjust seasoning and serve over zuchini noodles, garnished with basil/parsley and coconut cream