Tip
For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 2 tsp (10 mL) each green onions and cilantro.
Nutrition Facts
Serving Size
Amount Per Serving
Calories 510
% Daily Value
Total Fat 34g
52%
Saturated Fat 13g
65%
Cholesterol 165mg
55%
Sodium 2100mg
88%
Total Carbohydrate 34mg
11%
Dietary Fiber 2g
8%
Protein 23g
46%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Total Time
Not Available
Serving & Size
1 12th recipe
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Nutrition Facts
Nutrition Facts
Serving Size
Amount Per Serving
Calories 510
% Daily Value
Total Fat 34g
52%
Saturated Fat 13g
65%
Cholesterol 165mg
55%
Sodium 2100mg
88%
Total Carbohydrate 34mg
11%
Dietary Fiber 2g
8%
Protein 23g
46%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit
Step 1
Profit Per Serving
Step 1
| - | = |
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
Step 2
Profit Per Meal
Step 2
| × | = |
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
Step 3
Profit Per Day
Step 3
| × | = |
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.
| Instructions |
| 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. |
