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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|canola oil||3 tbsp.|
|green and red bell pepper||10 oz.||2 cups|
|carrot||6 oz.||2 cups|
|red curry paste||1 tsp.|
|ginger root||2 tbsp.|
|unsweetened coconut milk||2 cups|
|lime juice||3 tbsp.|
|green onion||2 oz.||1 cups|
|cilantro||1 oz.||1 cups|
|baby shrimp, cooked||1.25 lb.||3 cups|
|cooked jasmine rice||1 1/2 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.