coconut curry soup


Yields 2 Serving(s)
Papetti's® Table Ready® Hard Cooked Eggs #85018 2
vegetable broth 4 cup(s)
Thai red curry paste 1 Tbs.
coconut milk 1/4 cup(s)
shrimp, peeled, deveined 4 oz.
fresh cilantro 3 tsp.
bean sprouts 2 oz.
sambal chili sauce to taste
quick tips
  • Serve with lime wedges
  • Daypart suggestion: lunch or dinner


  • 1.In medium saucepan, combine vegetable broth, Thai red curry paste and coconut milk. Bring to boil over high hear. Reduce to simmer.
  • 2.While soup is simmering, add shrimp. Cook until shrimp are opaque and fully cooked through.
  • 3.To serve, ladle 2 cups of broth into soup bowl. Add half the cooked shrimp, 1½ tsp. cilantro leaves and 1 oz. bean sprouts. Add slices of 1 egg.
  • 4.Finish with sambal sauce to taste.

Nutrition Facts

  • Serving Size (g)
  • Servings Per Container 614
  • Amount Per Serving
  • Calories 220 Calories from Fat 110
  • % Daily Value*
  • Total Fat 12g 18%
    • Saturated Fat 7g 35%
    • Trans Fat 0g
  • Cholesterol 260mg 87%
  • Sodium 2480mg 103%
  • Total Carbohydrate 11g 4%
    • Dietary Fiber 1g 4%
    • Sugars 6g
  • Protein 16g
Vitamin A 40% Vitamin C 8%
Calcium 8% Iron 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g
Calories per gram:
Fat 9 · Carbohydrate 4 · Protein 4