THAI SHRIMP BISQUE

Steps:

• Prepare rice accordingly and keep warm. Cut tomatoes, remove seeds and dice. Heat oil over medium heat. Add onions, gingerroot and garlic. Cook and stir 2 minutes.
• Stir in cornstarch, sugar, fish sauce, tomato paste and curry paste. Gradually add broth and coconut milk. Bring to a boil.
• Add tomatoes and shrimp. Reduce heat and simmer, uncovered 3-4 minutes or just until shrimp turn pink. Remove from heat. Ladle soup into bowls and top with hot cooked rice and cilantro.