1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (14-ounce) can fat-free, lower-sodium chicken broth
3/4 cup light coconut milk
1 cup frozen green peas, thawed
1/2 cup thinly diagonally sliced green onions (about 4 medium)
How to Make It
Melt butter in a large skillet over medium-high heat. Add onion to pan, and sauté for 4 minutes, stirring occasionally. Add ginger and garlic; sauté 1 minute, stirring constantly. Add potato and next 4 ingredients (through pepper); sauté 1 minute, stirring constantly. Stir in tomatoes and broth; bring to a boil. Cover and cook for 5 minutes.
Stir in coconut milk and peas; bring to a simmer. Cook, uncovered, 12 minutes or until squash is tender, stirring occasionally. Sprinkle with green onions.
Delicious! At first my husband was concerned (no meat... all veggie dish lol) but after he ate it he said it was great, and he wanted to add it to his list of favorite choice meals =) Make sure you don't substitute the canned coconut milk for anything else, coconut milk really makes this!
I had high hopes for this soup...and it smelled delicious while cooking. Unfortunately the flavors fell flat and I can't really put my finger on what was missing. I added a pound of chicken thighs to amp up flavor but that didn't work. It was hearty and filling but I'm just not sure I'd try it again.