Nutrition Facts

Serving Size
1-1/2 CUP
Amount Per Serving
Calories 338
% Daily Value
Total Fat 11.9g
Saturated Fat 7.4g
Cholesterol 53mg
Sodium 665mg
Total Carbohydrate 45.9g
Dietary Fiber 2.3g
Protein 12g
Vitamin A 89%
Vitamin C 30%
Calcium 7%
Iron 18%
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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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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Step 3
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Ingredients Weight Measure
Campbell's® Condensed Tomato Soup
Swanson® Chicken Broth
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. cups
cilantro 1 oz. cups
baby shrimp, cooked 1.25 lb. 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.

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