Ingredients
1
can (13 to 14 oz) coconut milk (not cream of coconut)
1 1/2
teaspoons green curry paste
1
can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
1
cup cooked brown rice, warmed
1/4
cup thinly sliced or chopped fresh basil leaves
1/4
cup sliced almonds
1/4
cup shredded coconut, toasted
Preparation
In medium saucepan, heat coconut milk and curry paste, stirring occasionally, until milk is warm and curry paste is dissolved. Stir in tomato soup. Cook until steaming, but don’t allow mixture to boil.
Ladle soup into bowls; top each with a scoop of brown rice. Sprinkle with basil, almonds and toasted coconut.
