Serve this green curry over rice, glass noodles or with warm flatbread as a hearty soup inspired by authentic Thai flavours.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s® Verve Green Thai-Style Curry Chicken
1 pouch (1.81 kg)
1 pouch (4 lb)
|<i>Campbell’s</i> 30% Less Sodium Chicken Broth||500 mL||2 cups|
|peeled diced butternut squash||500 mL||2 cups|
|canned chickpeas, drained and rinsed||500 mL||2 cups|
|baby spinach||500 mL||2 cups|
|baby kale||500 mL||2 cups|
|large sprigs Thai basil||8||8|
|1. Pour soup and broth into large saucepan; bring to simmer. Add butternut squash and chickpeas; simmer for 20 minutes or until softened. Stir in baby spinach and kale; remove from heat. Hold warm for up to 4 hours. Makes 12 cups (3 L).|
- Ladle 1 1/2 cups (375 mL) soup into shallow bowl. Garnish with sprig of Thai basil.