Thai Style Cpconut Shrimp Soup
Thai Style Cpconut Shrimp Soup by Blount Clam Shack receives a safety score of 100/100 based on ingredient analysis using FDA Substances Added to Food (SAFFA) data and CSPI Chemical Cuisine ratings. None of the ingredients in this product are flagged for safety concerns by FDA or CSPI databases. Product label data is sourced from the OpenFoodFacts collaborative database. See the full ingredient breakdown and safety assessment below.
What the Data Says About
Thai Style Cpconut Shrimp Soup by Blount Clam Shack carries a composite safety score of 100/100, which we classify as "Safe" on our four-tier shelf-label framework. The score is computed by mapping each labeled ingredient against FDA Substances Added to Food (SAFFA) regulatory status and CSPI Chemical Cuisine classifications, then penalizing the overall product for each additive rated as caution-or-worse. Product data originates from the OpenFoodFacts collaborative catalog; safety annotations come from federal regulators and the Center for Science in the Public Interest.
Our scan did not identify any ingredients in this product that FDA SAFFA or CSPI Chemical Cuisine data flags as requiring caution or avoidance at the time of analysis. That is a meaningful clean-label signal, though it does not account for personal allergens, regional recalls, or inspection findings not reflected in federal additive databases. The per-ingredient breakdown below shows the source-level classification for each component.
On the NOVA processing scale, Thai Style Cpconut Shrimp Soup is classified as Group 4 (Ultra-processed). NOVA measures industrial processing intensity rather than ingredient-level safety, so it complements the SAFFA and CSPI ratings: a product can be clean on additive flags but heavily processed, or lightly processed but carry individually flagged ingredients. Combining both lenses gives a fuller picture than either alone.
Safety Profile at a Glance
| Metric | Value | Source |
|---|---|---|
| PlainFoodSafe Score | 100/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 0 | CSPI/FDA review |
| NOVA processing group | Group 4 | OpenFoodFacts |
| Nutri-Score | Not available | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
Ingredient Safety Analysis
Full Ingredient List
WATER, COCONUT MILK (COCONUT CREAM, WATER), SHRIMP, BOK CHOY, RED BELL PEPPERS, SHIITAKE MUSHROOMS, ENRICHED LONG GRAIN PARBOILED RICE (LONG GRAIN PARBOILED 45) RICE, CALCIUM CARBONATE, IRON PHOSPHATE, THIAMINE MONONITRATE, FOLIC ACID), ONIONS, MASSAMAN CURRY BASE (TOMATO PUREE, CANOLA OIL, SALT, RED PEPPERS, RAISINS, LEMONGRASS, GARLIC POWDER, SPICE, NATURAL FLAVOR, CORN STARCH, BROWN SUGAR, ONION POWDER, 10 TURMERIC), CONTAINS 2% OR LESS OF: MODIFIED CORN STARCH, TOMATO PASTE, LIME JUICE, FSH SAUCE (ANCHOVY EXTRACT, SALT, SUGAR), SHRIMP BASE (COOKED SHRIMP, SALT, BUTTER (CREAM Now FLAVOR, POTATO FLOUR, NATURAL FLAVOR, PAPRIKA), GINGER PUREE, CANOLA OIL, GARLIC, SALT, container 46% 130% NISIN PREPARATION AND SPICE. CONTAINS: FISH (ANCHOVY), MILK, SHELLFISH (SHRIMP) AND TREE NUTS (COCONUT). MANUFACTURED BY: BLOUNT FINE FOODS, 630 CURRANT ROAD, FALL RIVER, MA 02720 www.BLOUNTSOUPS.COM COMMENTS/QUESTIONS? TEXT or CALL 1-800-274-2526 30% 20% HEATING INSTRUCTIONS: 20% STOVE TOP: Remove lid and film. Pour soup into a heavy saucepan. Bring to a simmer over medium heat, stirring occasionally, until hot (165°F). Do not boil. MICROWAVE: Remove lid and film. Place container on a microwave-safe plate, loosely Covered with microwavable plastic wrap or paper towel. Heat on high for approximately 5-6 minutes or until completely hot (165°F), stirring halfway through heating process Carefully remove by the plate. Microwave time may vary, adjust accordingly. 11% 10% CAUTION: Soup and container will be hot. KETTLE BLOUNT FAMILY COOKED APPROVED JOIN THE NATION @CLAMSHACKNATION
Data Sources
Data as of 2025. Source: OpenFoodFacts, FDA SAFFA, CSPI Chemical Cuisine.
Product data from OpenFoodFacts (ODbL). Ingredient safety ratings from FDA SAFFA and CSPI Chemical Cuisine. See our methodology for details.
This information is for reference only and does not constitute dietary or medical advice.
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