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CARIBBEAN GINGER TOMATO SOUP

1 can (10-3/4 ounces) condensed tomato soup 1-1/2 cups canned unsweetened coconut milk 1 tablespoon grated fresh ginger

 Stir together soup, coconut milk and ginger in heavy medium-size 

saucepan. Bring to boiling over medium heat, stirring often. Season with salt and pepper. Serve hot.

 MAKES 4 servings.


Contributed by: Edit

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