Thai Vegetable Soup


  • 1 box Swanson Thai Ginger flavor infused broth
  • 1 bag Birds Eye Recipe Ready pepper and onion blend
  • Handful of baby carrots, cut into matchsticks (or 1 bag Birds Eye Recipe Ready stew blend with carrots, celery and potatoes)
  • olive oil
  • 1 lb peeled and deveined shrimp
  • 1 can (~14 ox) unsweetened coconut milk
  • 2 Tbsp lime juice
  • 2 Tbsp chopped cilantro leaves
  • uncooked rice


  1. Prepare rice in rice cooker (make about 2-3 cups).
  2. Heat a little olive oil in soup pot and a little in non-stick sauté pan (both over medium heat).
  3. Saute shrimp in nonstick pan until opaque. Take off heat and set aside.
  4. Meanwhile, saute carrots in soup pot until tender over medium-high heat. (If using bag of Recipe Ready stew blend, skip this and add that bag to next step).
  5. Add bag of Recipe Ready peppers and onions. Sauté until tender.
  6. Add box of broth. Bring to a boil and reduce heat to medium-low.  Cook about 5 minutes.
  7. Stir in coconut milk and cook until mixture is hot and bubbling.  Stir in lime juice and cilantro.  Serve in bowls over rice.

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