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Shrimp and Chicken Curry Vermicelli Bowl

Made With:


• Prepare curry mixture ahead and add shrimp just prior to service.
• If using pre-cooked, diced chicken, add at the same time as the shrimp.

Total Time

50 min.

Serving & Size

8 fl oz sauce mixture and 5.5 ounces vermicelli per serving

Chicken and shrimp are added to Campbell’s® Green Curry Sauce to create a versatile entrée. Serve over vermicelli noodles and top with fresh veggies for crunch.

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
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

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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
Array 1 pouch (3 lb) pouch (1.3 kg)
1. Thaw Campbell’s® Green Curry Sauce according to package directions.
Weight Measure
Array 3 tbsp 45  mL
Array 1 clove clove
Array 1 (6oz) (168g)
2. Heat vegetable oil in a large stock pot over medium heat-high heat. Sauté garlic and onion for 3 to 4 minutes or until golden.
Weight Measure
Array 1 lb 454  g
3. Add chicken to pan and sauté for 4 to 5 minutes or until browned. Add Campbell’s® Green Curry Sauce to pan and bring to simmer. Simmer for about 10 minutes or until chicken is cooked through.
Weight Measure
Array 1 lb 454  g
4. Add shrimp and cook for about 3 minutes or until pink.
Weight Measure
Array 12 oz 340  g
5. Meanwhile, prepare vermicelli according to package directions.
Weight Measure
Array 2 cups 500  mL
Array 1 1/2 cups 375  mL
Array 1 1/2 cups 375  mL
Array 1/3 cups 75  mL
Array 1/4 cups 60  mL
6. Divide vermicelli evenly among 10 bowls. Top with curry sauce mixture.

7. Top with cabbage, bean sprouts, carrots, peanuts and cilantro. Serve with lime wedges, if desired.


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