Vibrant in colour and flavour, this soup is going to catch the eye of diners and satisfy their hunger!
Recipe Yields:
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
| Ingredients | Metric | Imperial |
Campbell’s® Verve® Green Thai-Style Curry Chicken
1
pouch (1.81 kg)
1
pouch (4 lb)
Made with seasoned chicken, coconut milk, rice and red peppers, this curry is accented by ginger and lemongrass. 
|
||
| <i>Campbell’s</i>® 30% Less Sodium Chicken Broth | 1 1/2 L | 6 cups |
| vermicelli glass noodles | 750 g | 1 1/2 lb |
| shredded purple cabbage | 125 mL | 1/2 cup |
| cilantro leaves | 500 mL | 2 cups |
| red Thai finger chili peppers (2.6 oz), thinly sliced | 4 | 4 |
| crushed peanuts | 250 mL | 1 cup |
| lime wedges | ||
| Instructions |
| 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. |
Recipe 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.
