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.
Serving & Size
1 12th recipe
Estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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 & 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.|