Skip to main content
1-800-461-SOUP(7687)

Recipes

Categories, screen reader users, press alt plus down arrow

Chicken and Tofu Green Curry with Sweet Potato

Made With:

Tip

Pat tofu dry with paper towel. The drier the tofu is before coating in cornstarch, the crispier it will be after frying.

Tip:

Total Time

40 min.

Serving & Size

This flavourful curry dish is full of chunks of sweet potato and fried tofu for an easy-to-prepare entrée that tastes like it’s been simmering for hours.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving

- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Array 1 pouch (4 lb) pouch(1.81 kg)
Array 2 cups 500  mL
Array 3 cups 750  mL
1. Pour soup and broth into large saucepan; bring to simmer. Add sweet potato. Simmer for about 15 minutes or until cooked through. Hold warm for up to 4 hours. (Makes 13 cups/3.25 L)
Weight Measure
Array 4 lb
Array 1 cup 250  mL
Array 1 tsp mL
Array 8 cups L
Array 1 1/2 cups 375  mL
Array
Pat 1/2 lb (250 g) tofu dry; toss with 2 tbsp (30 mL) cornstarch until completely coated. Deep-fry at 350°F (180°C) for about 3 minutes or until golden. Blot dry on paper towel and season with salt.

Arrange 1 cup (250 mL) cooked rice in shallow bowl and top with 1 1/4 cups (300 mL) curry, fried tofu, 2 tbsp (30 mL) cilantro leaves and lime wedge.

Newsletter

©2023 CSC Brands LP, All Rights Reserved.