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CAMPBELL’S® Thai Shrimp & Pumpkin Soup

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CAMPBELL’S® Thai Shrimp & Pumpkin Soup

Directions

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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
  • Methods :

  • 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.
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