Thai Coconut Prawn Soup

Thai Coconut Prawn Soup

Cooking Instructions

Directions:1) In large pot, heat 3 tbsp butter; sauté 1 large chopped onion, 4 C bok choy, 1 ½ C diced bell pepper, 2 C diced mushroom. 2) Add package contents, 8 C water, 400ml can coconut milk, 2 C plain yogurt, juice of 1 lime, 4 tbsp brown sugar. Boil then simmer, covered, for approx 70 min. 3) Add 3-5 C shrimp or prawns, ¼ C soy sauce, 2-3 tbsp peanut butter; simmer until prawns are cooked. Season with salt and pepper. Garnish with sesame oil and cilantro. Option: substitute cooked chicken for seafood. Please note that some ingredients may be field harvested. For best results inspect for elements of nature before cooking.

Ingredients

Rice, mung beans, coconut, carrot, bell pepper, soup base (corn syrup solids, salt, sugar, unbleached wheat flour, dextrose, corn starch, canola oil, guar gum, color, flavor includes onion, soybean oil), seasoning (contains garlic, mustard, onion). ALLERGENS WARNING: MAY CONTAIN TREE NUTS, PEANUTS, WHEAT, SOY, CORN, SULPHITE, EGG, MILK, SESAME, MUSTARD.

Thai Coconut Prawn Soup