Thai Coconut Shrimp Soup

Thai Coconut Shrimp Soup
Total Time

20 min.

Serving & Size

250 mL

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Recipe Yields:

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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
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.

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