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Chinese Tomato Soup With Shrimp

Put a new twist on classic tomato soup by adding shrimp.

Recipe by Canned Food Alliance
asian, chinese, dinner, lunch, nut free, main-dish, soups, memorial day


  • 1 tablespoon chili oil
  • 1 cup chopped onion
  • 1 teaspoon chopped garlic
  • 1 can (10 3/4 ounces) condensed tomato soup
  • 1/4 pound shrimp, peeled and de-veined
  • 1/4 cup canned water chestnuts, drained
  • 1 green onion, minced
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon ground white pepper
  • 1/4 cup canned peas
  • Salt to taste
  • 1/4 cup minced fresh cilantro


  1. Heat a medium saucepan over high heat; add the chili oil and onion, and saute until the onion is tender, about 2 minutes.
  2. Stir in the garlic.
  3. Cook about 2 minutes or until the garlic begins to brown.
  4. Pour the soup and 1 can of water over the garlic and onion mixture.
  5. Add the shrimp, water chestnuts, green onion, sesame oil, and white pepper.
  6. Bring to a boil, and simmer just until the shrimp turns pink, about 3minutes.
  7. Stir in the peas and heat through.
  8. Season to taste with salt, if needed.
  9. Ladle into soup bowls and top with the cilantro.