COCONUT CURRY SOUP WITH SHRIMP AND VEGETABLES
Yield Portion Size
24 portions
(1 cup)
1/2 cup |
Canola fry oil
|
2 |
Red onions, thinly sliced
|
4 cups |
Asparagus, cut into 1/2-inch pieces
|
2 cups |
Red pepper, diced
|
2 cups |
Shiitake mushrooms, stems removed and sliced
|
1/2 cup | |
1/3 cup |
Red curry paste
|
3 quarts |
Chicken stock
|
3 quarts |
Unsweetened coconut milk
|
1 cup | |
5 cups |
Medium shrimp, shelled and deveined
|
1/3 cup |
Fish sauce
|
1/3 cup | |
1 tsp |
Kosher salt
|
View Nutrition Information
Nutrition information
Amount per serving | % Daily Value | |
---|---|---|
Calcium | 47 mg | 5% |
Carbohydrate | 8 g | 3% |
Cholesterol | 37 mg | 12% |
Total Fat | 29 g | 45% |
Iron | 5 mg | 26% |
Potassium | 328 mg | 0% |
Calories | 321 kcal | 16% |
Sodium | 1164 mg | 48% |
Protein | 10 g | 20% |
Polyunsaturated Fat | 0 g | 1% |
Saturated Fat | 22 g | 109% |
Sugars | 2 g | 0% |
Vitamin C | 25 mg | 42% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Heat oil in large stock pot. Add onion, asparagus, red pepper, mushrooms and La Choy® Asian Stir-Fry Vegetables.
-
Step 2
Sauté 4-5 minutes. Add red curry paste, chicken stock, coconut milk and La Choy® Bamboo Shoots.
-
Step 3
Heat, stirring constantly until just boiling. Add shrimp and cook 2-3 minutes. Remove from heat.
-
Step 4
Add fish sauce, La Choy® Soy Sauce and salt. Serve immediately.
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