Vietnamese food is something I have always had a blast recreating and tomato soup something I ate daily as a child. The combination of the two is perfect.

Ingredients:

1 Can Condensed Tomato Soup (Make sure its gluten free)

3/4 Cup Water

1 Large Carrot Grated

1/4 Vietnamese Fish Sauce

1 Tbs Gluten Free Soy Sauce

1/2 tsp Pepper

1/2 tsp Garlic

1/2 Pound Shrimp

1/4 Cup Chopped Thai Basil

1/4 Cup Chopped Mint

1/4 Cup Chopped Cilantro

1/2 Lime

1/2 White Wine

1/4 Cup Rice Vinegar

Start by cooking grated carrot in a sprayed pot with pepper and garlic. Add lime juice, vinegar and wine. Stir well and then at can of condensed soup and 3/4 can of water. Mix again and add soy sauce and fish sauce. Bring to a simmer and add shrimp. Cook for about 5 minutes until shrimp is cooked and pink. Serve hot with rice on the side.