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Thai Coconut Shrimp Soup

Made With:

Soups

Campbell's® Thai Coconut Curry Concentrated Soup Base

Fully flavoured soup base, specifically developed for fresh garnish to be added for a complete soup flavour profile.

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Total Time

30 min.

Serving & Size

250 mL

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Profit Per Serving

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Step 2
Profit Per Meal

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Step 3
Profit Per Day

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Uncooked basmati rice 3/4 cup 185  mL
1. Cook rice according to package instructions; set aside.
Ingredients Weight Measure
Weight Measure
Butter 2 tbsp 30  mL
Medium shrimp, cooked 1 lb 454  g
Salt and pepper to taste
Garlic, minced 2 cloves 2  cloves
Onion, diced 1/2 cup 125  mL
Frozen mixed bell peppers, diced 1 cup 250  mL
Freshly grated ginger 1 tbsp 15  mL
2. Melt butter in a large stockpot or Dutch oven over medium high heat. Add shrimp, salt and pepper, to taste, garlic, onion and mixed peppers to the stockpot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in ginger until fragrant, about 1 minute.
Ingredients Weight Measure
Weight Measure
Campbell’s® Thai Coconut Curry Concentrated Soup Base 4 cups 1  L
Water 4 cups 1  L
3. Reconstitute Campbell's® Thai Coconut Curry Concentrated Soup Base with water.
Ingredients Weight Measure
Weight Measure
Fresh lime juice 1 1 
Fresh cilantro leaves, chopped 2 tbsp 30  mL
4. Add reconstituted Thai Coconut curry base to ingredients. Cook,whisking constantly, until incorporated, about 1-2 minutes.

5. Bring to a boil; reduce heat and simmer until slightly thickened, about 8-10 minutes.

6.Stir in cooked rice, lime juice and cilantro.
7. Serve immediately.

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