Chicken Coconut Curry Soup

An enticing broth of red curry, coconut milk, lemongrass, ginger, and Thai basil filled with chicken, carrots, red peppers and bamboo shoots.

Dietary Considerations
DF
Dairy Free
Allergens
Coconut
Wheat
Soy
Shrimp

Ingredients

Chicken Stock (Water, Chicken Base {Chicken Meat Including Natural Chicken Juices, Salt, Autolyzed Yeast Extract, Flavoring, Sugar, Potato Flour, Rendered Chicken Fat, Turmeric}), Coconut Cream (Coconut Extract, Water, Stabilizers {Xanthan Gum, Guar Gum, Carrageenan}), Cooked White Chicken Meat (Chicken Meat, Water, Rice Starch, Lemon Juice Concentrate, Vinegar, Black Pepper), Modified Corn Starch, Onions, Carrots, Celery, Bamboo Shoots, Lime Juice, Brown Sugar (Sugar, Invert Sugar, Cane Molasses), Curry Flavor (Salt, Tapioca Starch, Yeast Extract, Curry Powder, Hydrolyzed Corn Gluten, Hydrolyzed Soy Protein, Onion Powder, Garlic Powder, Hydrolyzed Wheat Gluten, Extractives Of Paprika, Natural Flavor), Curry Paste (Dried Red Chili, Garlic, Lemon Grass, Salt, Shallot, Galangal, Shrimp Paste {Shrimp, Salt}, Kaffir Lime Peel, Pepper), Ginger, Lemongrass, Coconut Milk Flavor (Propylene Glycol, Water, Ethyl Alcohol, Natural Flavor, Coconut Extractives), Dehydrated Red Bell Peppers, Basil, Sea Salt, Cilantro.
Contains: Coconut, Wheat, Soy, Shrimp

Packaging Details

MFG#
995
UPC
0 30383 19548 2
GTIN
2 00 30383 19548 6
4 Case Pack
4/4lb Pouch
Case Yield
2 Gallons
Net/Gross Case Wt.
16lb/18lb
Cube
0.47
Case Dimensions
L 14.25 W 7.5 D 6.5
Pallet Configuration
18 T X 5 H

Preparation

Caution: Soup will be hot. Use care when removing soup from saucepan.

Heat in Saucepan – Thawed:

  • Allow to thaw in the refrigerator for 12-24 hours.
  • Carefully snip the refrigerated soup pouch open and pour contents into a saucepan.
  • Cook for approximately 15 minutes over medium heat. Stir frequently to avoid scorching until product reaches 165˚F.

Boil Pouch in Water – Frozen or Thawed:

  • From frozen state: Allow to thaw in the refrigerator for 12-24 hours.
  • Carefully place soup pouch in pot of boiling water over medium-high heat.
  • While boiling, move the pouch around occasionally with a utensil to prevent the pouch from settling on the bottom of the pot .
  • Cook until product reaches 165˚F.

Approximate cook times:

  • Frozen: 40-45 minutes
  • Thawed: 15-20 minutes
  • Snip pouch corner and pour into soup bowls.

Handling

Keep frozen at 0° (-18°c) or below. Thaw pouches (35-40°f/2-4°c) for up to 30 days

Storage

24 Months frozen, 30 days refrigerated
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