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Recipes

Creamy Coconut Chicken Ramen

Made With:

Soups

VERVE® CREAMY COCONUT CHICKEN

Chunks of seasoned chicken and red pepper in a velvety broth, deliciously flavoured with creamed coconut, tangy lime and a hint of lemongrass.

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Nutrition Facts

Serving Size
Amount Per Serving
Calories 670
% Daily Value
Total Fat 32g
49%
Saturated Fat 13g
65%
Cholesterol 205mg
68%
Sodium 1450mg
60%
Total Carbohydrate 74mg
25%
Dietary Fiber 7g
28%
Protein 22g
44%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Total Time

min.

Serving & Size

1 12th recipe

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories 670
% Daily Value
Total Fat 32g
49%
Saturated Fat 13g
65%
Cholesterol 205mg
68%
Sodium 1450mg
60%
Total Carbohydrate 74mg
25%
Dietary Fiber 7g
28%
Protein 22g
44%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 1
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Step 2
Profit Per Meal

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s Verve Creamy Coconut Chicken Soup 1 pouch (4 lb) pouch (1.81kg)
1. Prepare soup as directed.
Ingredients Weight Measure
Weight Measure
spinach 8 cups L
canola oil 2 tbsp 30  mL
soy sauce 1/3 cup 75  mL
ground ginger 1 tbsp 15  mL
2. Sauté spinach in oil for 2 to 3 minutes or until wilted. Stir soy sauce and ginger into soup; bring to simmer.
Ingredients Weight Measure
Weight Measure
ramen noodles, cooked kg
matchstick carrots 1 1/2 cups 375  mL
corn kernels, cooked 1 1/2 cups 375  mL
eggs, soft-boiled, peeled and halved 12 12 
toasted nori, shredded 2 sheets sheets
For each portion, heat 75 g (2.5 oz) ramen noodles and add to bowl. Ladle in 1 1/3 cups (330 mL) soup. Garnish with 1/4 cup (60 mL) spinach, 2 tbsp (30 mL) carrots, 2 tbsp (30 mL) corn, 1 halved soft-boiled egg, and 1 tbsp (15 mL) shredded nori.

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