COCONUT CURRY SOUP WITH SHRIMP AND VEGETABLES

La Choy


Yield: 24 portions
Portion Size: 1 cup

Ingredients:SKU:Measure:
Wesson® Canola Fry Oil27000 726351/2 cup
Red onions, thinly sliced 2
Asparagus, cut into 1/2-inch pieces 4 cups
Red pepper, diced 2 cups
Shiitake mushrooms, stems removed and sliced 2 cups
La Choy® Asian Stir-Fry Vegetables27000 539831/2 cup
Red curry paste 1/3 cup
Chicken stock 3 quarts
Unsweetened coconut milk 3 quarts
La Choy® Bamboo Shoots44300 126561 cup
Medium shrimp, shelled and deveined 5 cups
Fish sauce 1/3 cup
La Choy® Soy Sauce44300 126701/3 cup
Kosher salt 1 tsp

Preparation:

  1. Heat Wesson® Canola Fry Oil in large stock pot. Add onion, asparagus, red pepper, mushrooms and La Choy® Asian Stir-Fry Vegetables.
  2. Sauté 4-5 minutes. Add red curry paste, chicken stock, coconut milk and La Choy® Bamboo Shoots.
  3. Heat, stirring constantly until just boiling. Add shrimp and cook 2-3 minutes. Remove from heat.
  4. Add fish sauce, La Choy® Soy Sauce and salt. Serve immediately.
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