THAI TOMATO SOUP
Nutrition Facts
Serving Size
1-1/2 CUP
Amount Per Serving
Calories 339
% Daily Value
Total Fat 11.9g
18%
Saturated Fat 7.4g
37%
Cholesterol 54mg
18%
Sodium 665mg
28%
Total Carbohydrate 46.2g
15%
Dietary Fiber 2.3g
9%
Protein 12g
24%
Vitamin A 23%
Vitamin C 20%
Calcium 6%
Iron 17%

thai tomato soup

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 10.000 oz. 2 cup
carrot , shredded 6.000 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 , chopped 2.000 oz. 1 cup
cilantro , minced 1.000 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 10.000 oz. 2 cup
carrot , shredded 6.000 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 , chopped 2.000 oz. 1 cup
cilantro , minced 1.000 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.

Made with:

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