Mitchell’s Soups – Thai Coconut Prawn

A lightly creamy soup, add prawns/chicken and a few fresh veggies to this Thai spice blend for a mouth watering explosion of flavour. Garnish with fresh cilantro and lime. Delectable!

DIRECTIONS: 1) IN LARGE POT HEAT 6 TBSP BUTTER; SAUTE 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, 400 ML CAN COCONUT MILK, 2 C PLAIN YOGURT, JUICE OF 1 LIME, 4 TBSP BROWN SUGAR. BOIL THEN SIMMER COVERED FOR APPROX 70 MINS. 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: COOKED CHICKEN FOR SEAFOOD SUBSTITUTE. PLEASE NOTE THAT SOME INGREDIENTS MAY BE FIELD HARVESTED. FOR BEST RESULTS INSPECT FOR ELEMENTS OF NATURE BEFORE COOKING.

INGREDIENTS: BROWN RICE, MUNG BEANS, COCONUT (SULPHITE), SOUP BASE (CORN SYRUP SOLIDS, SALT, SUGAR, WHEAT FLOUR, DEXTROSE, CORN STARCH, CANOLA OIL, GUAR GUM, NATURAL FLAVOR, TURMERIC, HERRIED, RED SPICES), DXTROSE & GREEN BELL PEPPER, GARLIC, ONION, TOMATO POWDER, LEMON PEEL, HERBS, SPICES. MAY CONTAIN: TREE NUTS, PEANUTS, SOY, EGG, MILK, SESAME, MUSTARD, BARLEY

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