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