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.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
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.
|canola oil||0 1/4 cups|
|onion||28 oz.||8 1/2 cups|
|celery||14 oz.||4 cups|
|sweet potato||14 oz.||3 3/8 cups|
|grilled red peppers||14 oz.||3 cups|
|red curry paste||1.5 oz.||8 tbsp.|
|boneless, skinless chicken thigh||48 oz.||9 667/1000 cups|
|no salt added diced tomatoes||18.5 oz.||2 1/4 cups|
|black pepper||1 1/4 tsp.|
|spinach||14 oz.||13 1/2 cups|
|frozen whole kernel corn||14 oz.||3 cups|
|frozen cut green beans||14 oz.||3 3/8 cups|
|unsweetened coconut milk||22 fl oz.|
|cornstarch||1.125 oz.||0 1/4 cups|
|kosher salt||3 tbsp.|
|cooked white rice||54 oz.||8 1/4 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.
|2. Stir in curry paste. Cook for 1 to 2 minutes or until aromatic.
|3. Add Campbell's® Signature Low Sodium Chicken Culinary Foundation and water. Stir to combine.
|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.
|5. Stir in pepper, spinach, corn and green beans. Stir to combine.
|6. Add unsweetened coconut milk. Stir to combine. Bring to a simmer. Cook for 5 minutes.
|7. Whisk in cornstarch. Bring to a simmer.
|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.