1-800-461-SOUP(7687)

Creamy Coconut Chicken and Bok Choy Curry

Made With:
Tip

For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tbsp (15 mL) cashews and 1 1/2 tsp (7 mL) of the remaining green onions.

Nutrition Facts
Serving Size
Amount Per Serving
Calories 420
% Daily Value
Total Fat 28g
43%
Saturated Fat 11g
55%
Cholesterol 35mg
12%
Sodium 1570mg
65%
Total Carbohydrate 32mg
11%
Dietary Fiber 5g
20%
Protein 11g
22%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time

Not Available

Serving & Size

1 12th recipe

Yields

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories 420
% Daily Value
Total Fat 28g
43%
Saturated Fat 11g
55%
Cholesterol 35mg
12%
Sodium 1570mg
65%
Total Carbohydrate 32mg
11%
Dietary Fiber 5g
20%
Protein 11g
22%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Instructions
1 Prepare soup as directed.
2 Sauté carrots, red peppers, half of the green onions and curry paste in oil for 2 to 3 minutes or until vegetables are tender-crisp.
3 Stir vegetable mixture into soup; bring to simmer and cook for 3 minutes. Stir in bok choy, lime juice and fish sauce; cook for 2 to 3 minutes or until bok choy is wilted.
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