Campbell Soup Curried Coconut Shrimp Soup Recipe
Servings: 2
Ingredients
- 2 tsp Butter
- 1/4 tsp Curry pwdr
- 1/4 c. Flaked coconut
- 1 can Cream of chicken soup
- 1 can Lowfat milk
- 1 c. Diced cooked shrimp
Directions
- In small saucepan, heat butter, stir in curry pwdr. Add in coconut; cook, stir till lightly toasted. Meanwhile, in another saucepan, combine remaining ingredients. Heat, stirring occasionally. Garnish with curried coconut.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 509g | |
| Recipe makes 2 servings | |
| Calories 412 | |
| Calories from Fat 166 | 40% |
| Total Fat 18.68g | 23% |
| Saturated Fat 8.25g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 214mg | 71% |
| Sodium 1303mg | 54% |
| Potassium 660mg | 19% |
| Total Carbs 24.35g | 6% |
| Dietary Fiber 0.6g | 2% |
| Sugars 13.05g | 9% |
| Protein 35.61g | 57% |
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Comments
September 9, 2009I was looking for a recipe that would produce a soup like one I had at The Whalers' Station in Monterey, California, many years ago. This looks like it might taste quite close to it. I am going to substitute chicken broth and use cream of coconut. I will use whole cocktail shrimp as was in the soup I had instead of chopping up larger shrimp. I had no idea it could be such a simple recipe, what a pleasant surprise! I use virgin coconut oil in place of butter or oil in many recipes. I'm going to try using it in this one, too.1 reply
