Green Curry Vermicelli Soup

Green Curry Vermicelli Soup
Total Time

15 min.

Serving & Size

1 1/2 cups/375 mL

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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
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

  1. 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.

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