RED CURRY CHICKEN SOUP

RED CURRY CHICKEN SOUP

Nutrition Facts

Serving Size
1 SERVING (1 CUP; 8 OZ LADLE)
Amount Per Serving
Calories 153
% Daily Value
Total Fat 6g
9%
Saturated Fat 2.8g
14%
Cholesterol 33mg
11%
Sodium 471mg
20%
Total Carbohydrate 16.4g
5%
Dietary Fiber 1.3g
5%
Protein 8.6g
17%
Vitamin A 40%
Vitamin C 20%
Calcium 4%
Iron 10%
Total Time

35 min.

Serving & Size

1 SERVING (1 CUP; 8 OZ LADLE)

Add To Pantry

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. 



 

Recipe Yields:

NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.

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Step 2
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Ingredients Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
4 lb.
canola oil 0 1/4  cups
onion 28 oz. 8 1/2  cups
celery 14 oz. cups
sweet potato 14 oz. 3 3/8  cups
grilled red peppers 14 oz. cups
red curry paste 1.5 oz. tbsp.
water 24  cups
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. 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 tbsp.
cooked white rice 54 oz. 8 1/4  cups
Instructions
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.
 
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