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 |
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weight_quantity
|
3 tbsp. |
green and red bell pepper , diced |
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weight_quantity
10.
oz. |
2 cup |
carrot , shredded |
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weight_quantity
6.
oz. |
2 cup |
red curry paste |
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weight_quantity
|
1 tsp. |
ginger root , peeled, minced |
wtf
weight_quantity
|
2 tbsp. |
Campbell's® Condensed Tomato Soup , 50 oz ea |
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weight_quantity
|
1 can |
unsweetened coconut milk |
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weight_quantity
|
2 cup |
Swanson® Chicken Broth |
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weight_quantity
|
2 cup |
lime juice |
wtf
weight_quantity
|
3 tbsp. |
green onion , chopped |
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weight_quantity
2.
oz. |
1 cup |
cilantro , minced |
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weight_quantity
1.
oz. |
1 cup |
baby shrimp, cooked |
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weight_quantity
1.25
lb. |
3 cup |
cooked jasmine rice |
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weight_quantity
|
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 , 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.