COCONUT CURRY SOUP WITH SHRIMP AND VEGETABLES

COCONUT CURRY SOUP WITH SHRIMP AND VEGETABLES
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

Directions

  1. Step 1

    Heat oil in large stock pot. Add onion, asparagus, red pepper, mushrooms and La Choy® Asian Stir-Fry Vegetables.

  2. Step 2

    Sauté 4-5 minutes. Add red curry paste, chicken stock, coconut milk and La Choy® Bamboo Shoots.

  3. Step 3

    Heat, stirring constantly until just boiling. Add shrimp and cook 2-3 minutes. Remove from heat.

  4. Step 4

    Add fish sauce, La Choy® Soy Sauce and salt. Serve immediately.

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