COCONUT CURRY SOUP WITH SHRIMP AND VEGETABLES
COCONUT CURRY SOUP WITH SHRIMP AND VEGETABLES

COCONUT CURRY SOUP WITH SHRIMP AND VEGETABLES

Yield
24 portions
Ingredients: Measure:
Wesson® Canola Fry Oil
1/2 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
1/2 cup
Red curry paste
1/3 cup
Chicken stock
3 quarts
Unsweetened coconut milk
3 quarts
1 cup
Medium shrimp, shelled and deveined
5 cups
Fish sauce
1/3 cup
1/3 cup
Kosher salt
1 tsp

Directions

  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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