Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
| Uncooked basmati rice | 185 mL | 3/4 cup |
| Butter | 30 mL | 2 tbsp |
| Medium shrimp, cooked | 454 g | 1 lb |
| Salt and pepper to taste | ||
| Garlic, minced | 2 cloves | 2 cloves |
| Onion, diced | 125 mL | 1/2 cup |
| Frozen mixed bell peppers, diced | 250 mL | 1 cup |
| Freshly grated ginger | 15 mL | 1 tbsp |
Campbell’s® Thai Coconut Curry Concentrated Soup Base
1
L
4
cups
Fully flavoured soup base, specifically developed for fresh garnish to be added for a complete soup flavour profile. 
|
||
| Water | 1 L | 4 cups |
| Fresh lime juice | 1 | 1 |
| Fresh cilantro leaves, chopped | 30 mL | 2 tbsp |
| Instructions |
| 1. Cook rice according to package instructions; set aside. |
| 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. |
| 3. Reconstitute Campbell's® Thai Coconut Curry Concentrated Soup Base with water. |
| 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. |
