[Ian]

Thai Tomato Soup
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Ingredients:
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1 1/2 teaspoons canola oil
1 cup chopped onion
1 1/2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 1/2 cups water
1 (28-ounce) can diced tomatoes, undrained
2 teaspoons sugar
1 teaspoon chile paste with garlic
1/4 teaspoon salt
1/3 cup light coconut milk
6 lime wedges
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Cooking Instructions:
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1. Heat oil in a large saucepan over medium-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.
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2. Place half of tomato mixture in a blender; process until smooth. 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. Yield: 6 servings (serving size: about 3/4 cup)
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Calories: 64
Fat: 1.9 g(0.5 g saturated fat)
Protein: 1.4 g
Carbohydrates: 11.6 g
Fiber: 2.5 g
Cholesterol: 0 mg
Iron: 0.5 mg
Sodium: 284 mg
Calcium: 29 mg