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Green Curry Vermicelli Soup

Made With:

Soups

VERVE® GREEN THAI-STYLE CURRY CHICKEN SOUP (NEW)

Made with seasoned chicken, coconut milk, rice and red peppers, this curry is accented by ginger and lemongrass.

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Tip

Arrange 1/2 cups (375 mL) soup and noodles in shallow bowl. Top with 1 tbsp (15 mL) purple cabbage,1/4 cup (60 mL) cilantro leaves, 1/2 Thai chili and 2 tbsp (30 mL) peanuts. Serve with lime wedge.

Total Time

30 min.

Serving & Size

1 1/2 cups/375 mL

Yields

Vibrant in colour and flavour, this soup is going to catch the eye of diners and satisfy their hunger!

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
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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
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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
Campbell’s® Verve® Green Thai-Style Curry Chicken 1 pouch (4 lb) pouch (1.81 kg)
<i>Campbell’s</i>® 30% Less Sodium Chicken Broth 6 cups L
vermicelli glass noodles 1 lb 750  g
1. Pour soup and broth into large saucepan; bring to simmer. Add glass noodles; cover and remove from heat. Let stand for 8 to 10 minutes. Hold warm for up to 4 hours.
Weight Measure
shredded purple cabbage 1 cup 125  mL
cilantro leaves 2 cups 500  mL
red Thai finger chili peppers (2.6 oz), thinly sliced 4
crushed peanuts 1 cup 250  mL
lime wedges
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