THAI TOMATO SOUP

THAI TOMATO SOUP

Nutrition Facts

Serving Size
1-1/2 CUP
Amount Per Serving
Calories 348
% Daily Value
Total Fat 12g
18%
Saturated Fat 7.4g
37%
Cholesterol 53mg
18%
Sodium 664mg
28%
Total Carbohydrate 47.1g
16%
Dietary Fiber 2.3g
9%
Protein 12g
24%
Vitamin A 80%
Vitamin C 30%
Calcium 6%
Iron 15%
Total Time

Not Available

Serving & Size

1-1/2 CUP

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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.

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Ingredients Weight Measure
Campbell's® Condensed Tomato Soup
can
Swanson® Chicken Broth
cups
canola oil tbsp.
green and red bell pepper 10 oz. cups
carrot 6 oz. cups
red curry paste tsp.
ginger root tbsp.
unsweetened coconut milk cups
lime juice tbsp.
green onion 2 oz. cup
cilantro 1 oz. cup
baby shrimp, cooked 1.25 lb. cups
cooked jasmine rice 1 1/2  qt.
Instructions
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.
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