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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 %

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

Weight Measure
Uncooked basmati rice 3 cup 185  mL
1. Cook rice according to package instructions; set aside.
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 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.
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.
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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