1-10 ounce can condensed tomato soup (Campbells)
light coconut milk**
1 tablespoon chopped cilantro (Chinese parsley)
1 teaspoon Thai green curry paste (Thai Kitchen brand)
1 scallion (green onion), sliced thin
**(milk of a coconut NOT a dairy product- for those who freak out when they see the word milk)Place soup can contents in small sauce pan. Instead of just adding a can of water to the soup, use half the soup can of light coconut milk and half the soup can of water. Add the cilantro, the green curry paste, and the scallion. Stir well and heat thoroughly. This is very easy and delicious.