NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Prepare soup with water as directed.|
|2. Sauté curry paste for 2 to 3 minutes or until fragrant.|
|3. Stir curry paste and butter chicken sauce into soup; bring to simmer. Cook for 5 to 8 minutes or until fragrant. Stir in peas; simmer for 3 to 5 minutes or until heated through.|
- For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tbsp (15 mL) yogurt and 2 tsp (10 mL) cilantro.