Try our new twist on a classic with our Thai Tomato Soup made with Swanson® Chicken Broth. With all authentic Thai flavors and a sweet and savory finish from coconut milk.
- Total time:
40 minutes
- Servings:
12
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
3 tbsp. |
|
green and red bell pepper , diced |
10.0 oz. |
2 cup |
|
carrot , shredded |
6.0 oz. |
2 cup |
|
red curry paste |
|
1 tsp. |
|
ginger root , peeled, minced |
|
2 tbsp. |
|
Campbell's® Condensed Tomato Soup , 50 oz ea |
|
1 can |
|
unsweetened coconut milk |
|
2 cup |
|
Swanson® Chicken Broth |
|
2 cup |
|
lime juice |
|
3 tbsp. |
|
green onion (scallion) , chopped |
2.0 oz. |
1 cup |
|
cilantro , minced |
1.0 oz. |
1 cup |
|
baby shrimp, cooked |
1.250 lb. |
3 cup |
|
cooked jasmine rice |
|
1.5 qt. |
1. Heat oil in a large soup pot over medium heat; add peppers and carrots and sauté 3-4 minutes. Add curry paste and ginger and continue to sauté 2 minutes.
2. Stir in tomato soup, coconut milk and broth and bring to a simmer; reduce heat and simmer slowly for 15 minutes.
3. Mix in lime juice.
4. Just before serving, stir in scallions and cilantro and adjust seasonings.
5. To Serve: For each serving, place 1/3 cup baby shrimp in bottom of large, flat soup plate. Ladle approximately 1 1/3 cups hot soup over shrimp. Scoop 1/2 cup warm rice on top of soup and serve immediately.
Try our new twist on a classic with our Thai Tomato Soup made with Swanson® Chicken Broth. With all authentic Thai flavors and a sweet and savory finish from coconut milk.
-
Total time:
40 minutes
-
Servings:
12
|
Ingredient
|
Weight
|
Measure
|
|
canola oil |
|
3 tbsp. |
|
green and red bell pepper , diced |
10.0 oz. |
2 cup |
|
carrot , shredded |
6.0 oz. |
2 cup |
|
red curry paste |
|
1 tsp. |
|
ginger root , peeled, minced |
|
2 tbsp. |
|
Campbell's® Condensed Tomato Soup , 50 oz ea |
|
1 can |
|
unsweetened coconut milk |
|
2 cup |
|
Swanson® Chicken Broth |
|
2 cup |
|
lime juice |
|
3 tbsp. |
|
green onion (scallion) , chopped |
2.0 oz. |
1 cup |
|
cilantro , minced |
1.0 oz. |
1 cup |
|
baby shrimp, cooked |
1.250 lb. |
3 cup |
|
cooked jasmine rice |
|
1.5 qt. |
1. Heat oil in a large soup pot over medium heat; add peppers and carrots and sauté 3-4 minutes. Add curry paste and ginger and continue to sauté 2 minutes.
2. Stir in tomato soup, coconut milk and broth and bring to a simmer; reduce heat and simmer slowly for 15 minutes.
3. Mix in lime juice.
4. Just before serving, stir in scallions and cilantro and adjust seasonings.
5. To Serve: For each serving, place 1/3 cup baby shrimp in bottom of large, flat soup plate. Ladle approximately 1 1/3 cups hot soup over shrimp. Scoop 1/2 cup warm rice on top of soup and serve immediately.
