RED CURRY CHICKEN SOUP

Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

Campbell’s® Signature Low Sodium Chicken Culinary Foundation is the perfect blend of savory chicken stock and rich garden vegetable flavor, making it easy to create flavorful entrees, soups, sauces, and other dishes. It contains no artificial colors, flavors, partially hydrogenated oils or major allergens.

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Nutrition Facts
Serving Size
1 SERVING (1 CUP; 8 OZ LADLE)
Amount Per Serving
Calories 139
% Daily Value
Total Fat 4.9g
8%
Saturated Fat 2.5g
13%
Cholesterol 23mg
8%
Sodium 469mg
20%
Total Carbohydrate 16.4g
5%
Dietary Fiber 1.3g
5%
Protein 7.3g
15%
Vitamin A 41%
Vitamin C 20%
Calcium 4%
Iron 8%
Total Time

35 min.

Serving & Size

1 SERVING (1 CUP; 8 OZ LADLE)

Yields

Chicken slowly simmered in Campbell's® Signature Low Sodium Chicken Culinary Foundation, flavored with red curry paste, coconut milk, sweet potatoes, onions, corn, green beans, spinach and rice. 



 

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING (1 CUP; 8 OZ LADLE)
Amount Per Serving
Calories 139
% Daily Value
Total Fat 4.9g
8%
Saturated Fat 2.5g
13%
Cholesterol 23mg
8%
Sodium 469mg
20%
Total Carbohydrate 16.4g
5%
Dietary Fiber 1.3g
5%
Protein 7.3g
15%
Vitamin A 41%
Vitamin C 20%
Calcium 4%
Iron 8%

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Step 1
Profit Per Serving
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Step 2
Profit Per Meal
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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
canola oil 0 1/4  cups
onion, diced 1/4-inch 28 oz. 8 1/2  cups
celery, diced 1/4-inch 14 oz. cups
sweet potato, peeled, diced 1/4-inch 14 oz. 3 3/8  cups
grilled red peppers, diced 1/4- inch 14 oz. cups
1. Heat oil in a stock pot or kettle over medium high heat. Add onions, celery, sweet potatoes, and grilled peppers. Sweat for 3 to 5 minutes or until onions are translucent.

 
Weight Measure
red curry paste 2 oz. tbsp.
2. Stir in curry paste. Cook for 1 to 2 minutes or until aromatic.

 
Made With:

Bases, Broths & Stocks

Campbell’s® Signature Low Sodium Chicken Culinary Foundation

View Product
Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation 4 lb.
water 24  cups
3. Add Campbell's® Signature Low Sodium Chicken Culinary Foundation and water. Stir to combine.

 
Weight Measure
boneless, skinless chicken thigh, diced 1/2-inch 48 oz. 9 667/1000  cups
no salt added diced tomatoes, undrained 19 oz. 2 1/4  cups
4. Add diced chicken thighs and tomatoes. Bring to a simmer. Cook for 15 minutes, or until chicken is cooked through.

CCP: Heat to a minimum internal temperature of 165°F for 1 minute.

 
Weight Measure
black pepper, ground 1 1/4  tsp.
spinach, coarsely chopped 14 oz. 13 1/2  cups
frozen whole kernel corn 14 oz. cups
frozen cut green beans, ounce 14 oz. 3 3/8  cups
5. Stir in pepper, spinach, corn and green beans. Stir to combine.

 
Weight Measure
unsweetened coconut milk 22  fl oz.
6. Add unsweetened coconut milk. Stir to combine. Bring to a simmer. Cook for 5 minutes.

 
Weight Measure
cornstarch 1 oz. 0 1/4  cups
kosher salt tbsp.
7. Whisk in cornstarch. Bring to a simmer.

 
Weight Measure
cooked white rice 54 oz. 8 1/4  cups
8. Stir in cooked rice. Bring to a simmer. Remove from heat.

CCP: Hold for hot service at 140°F or higher until needed.

9. To Serve: Using an 8 oz. ladle, portion 1 cup soup into bowl.
 
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