Campbell Soup Curried Coconut Shrimp Soup Recipe

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0 votes | 1780 views
Servings: 2


Cost per serving $3.02 view details


  1. 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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  • John Spottiswood
    September 13, 2009
    I haven't tried this yet, Dee. Eager to hear how it comes out!
    • Dee Miller
      September 9, 2009
      I 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

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