THAI TOMATO SOUP

Made With:

Soups

Campbell's® Condensed Tomato Soup

This rich, smooth soup is made with a flavorful tomato puree and delicately seasoned.

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Product

Swanson® Chicken Broth

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.

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Nutrition Facts
Serving Size
1-1/2 CUP
Amount Per Serving
Calories 338
% Daily Value
Total Fat 11.9g
18%
Saturated Fat 7.4g
37%
Cholesterol 53mg
18%
Sodium 665mg
28%
Total Carbohydrate 45.9g
15%
Dietary Fiber 2.3g
9%
Protein 12g
24%
Vitamin A 89%
Vitamin C 30%
Calcium 7%
Iron 18%
Total Time

Not Available

Serving & Size

1-1/2 CUP

Yields

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.

Nutrition Facts

Nutrition Facts
Serving Size
1-1/2 CUP
Amount Per Serving
Calories 338
% Daily Value
Total Fat 11.9g
18%
Saturated Fat 7.4g
37%
Cholesterol 53mg
18%
Sodium 665mg
28%
Total Carbohydrate 45.9g
15%
Dietary Fiber 2.3g
9%
Protein 12g
24%
Vitamin A 89%
Vitamin C 30%
Calcium 7%
Iron 18%

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Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
canola oil tbsp.
green and red bell pepper, diced 10 oz. cups
carrot, shredded 6 oz. cups
red curry paste tsp.
ginger root, peeled, minced tbsp.
Made With:

Product

Campbell's® Condensed Tomato Soup

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Campbell's® Condensed Tomato Soup, 50 oz ea cans
unsweetened coconut milk cups
Made With:

Soups

Swanson® Chicken Broth

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Swanson® Chicken Broth cups
lime juice tbsp.
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.
Weight Measure
green onion, chopped 2 oz. cups
cilantro, minced 1 oz. cups
baby shrimp, cooked 1 lb. cups
cooked jasmine rice 1 1/2  qt.
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.
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