NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Prepare soup as directed.|
|2. Sauté carrots, red peppers, curry paste, garlic and ginger in oil for 2 to 3 minutes or until vegetables are tender-crisp.|
|3. Stir vegetable mixture and seafood mix into soup; bring to simmer. Cook for 3 to 5 minutes or until seafood is cooked through.|
- For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 2 tsp (10 mL) each green onions and cilantro.