CAMPBELL'S® Thai Shrimp & Pumpkin Soup recipe
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Ingredients
- 2 tablespoons vegetable oil, divided 1 medium onion, sliced 2 tablespoons red curry paste 1 (900 ml) carton CAMPBELL'S® 30% Less Sodium Ready To Use Thai Chicken Broth 4 cups peeled and chopped pumpkin 2 kaffir lime leaves 1 cup coconut milk 1 pound large shrimp, peeled and deveined ¼ cup chopped fresh cilantro 2 tablespoons roasted peanuts
Nutrition Info
Directions CAMPBELL'S® Thai Shrimp & Pumpkin Soup
Directions
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Heat half the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 3 minutes or until soft. Add the curry paste and cook, stirring, for 30 seconds or until aromatic.
Stir in the broth and bring to a boil. Add the pumpkin and lime leaves. Cover and cook for 20 minutes or until the pumpkin is tender. Reduce heat to low, add the coconut milk. Stir for 2 to 3 minutes or until heated through.
Heat remaining oil in a large non-stick skillet over medium high heat. Add the shrimp and cook for 2 to 3 minutes each side or until they are opaque. Ladle the soup into shallow bowls. Top with shrimp, cilantro, and peanuts.