View source for Tomato Tofu Soup

===Ingredients===
*One 13.5-ounce can of full-fat coconut milk
*2 ounces (approximately 1/4 cup) of Thai red (mom’s preference) or Massaman curry paste (milder but flavorful)
*3/4 cup unsweetened (natural) creamy peanut butter — the kind that has a layer of oil on top2 (Do not use regular peanut butter)
*1/2 tablespoon salt
*3/4 cup sugar
*2 tablespoons of apple cider vinegar or white vinegar (Do not use white wine, red wine, balsamic, or anything else — not even rice vinegar)
*1/2 cup water
===Instructions===
#Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
#Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
#Take the pot off the heat, let the sauce cool down to room temperature (or slightly warmer), and serve the sauce with satay or fried tofu