THAI CHICKEN & RICE 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 CUP (8 OZ LADLE)
Amount Per Serving
Calories 203
% Daily Value
Total Fat 8.4g
13%
Saturated Fat 4.8g
24%
Cholesterol 32mg
11%
Sodium 557mg
23%
Total Carbohydrate 17.5g
6%
Dietary Fiber 1g
4%
Protein 14.5g
29%
Vitamin A 52%
Vitamin C 27%
Calcium 4%
Iron 9%
Total Time

30 min.

Serving & Size

1 CUP (8 OZ LADLE)

Yields

Thai curry paste is woven into a base with made with Campbell's® Signature Low Sodium Chicken Culinary Foundation is accented with chicken, coriander, ginger, lime and Jasmine rice.  This soup has great Thai flavor with less than 600 mg sodium per serving.

Nutrition Facts

Nutrition Facts
Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 203
% Daily Value
Total Fat 8.4g
13%
Saturated Fat 4.8g
24%
Cholesterol 32mg
11%
Sodium 557mg
23%
Total Carbohydrate 17.5g
6%
Dietary Fiber 1g
4%
Protein 14.5g
29%
Vitamin A 52%
Vitamin C 27%
Calcium 4%
Iron 9%

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Step 2
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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
vegetable oil tbsp.
onion, minced 18 oz. cups
garlic, peeled, chopped 1 oz. tbsp.
red curry paste 1 oz. tbsp.
ginger root, peeled, chopped tbsp.
1. In a kettle, heat oil to sauté vegetables:
  • Add onions and sauté 3 minutes.
  • Stir in garlic and continue cooking 1 minute.
  • Add curry paste and ginger and sauté 1 minute.
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 2 lb.
water qt.
shiitake mushrooms, sliced 5 oz. 0 333/1000  cups
unsweetened coconut milk cups
cilantro, chopped 1 oz. tbsp.
coriander seeds tsp.
sweet potato, peeled, diced 1/4-inch 12 oz. 2 1/2  cups
assorted bell peppers (green, red, yellow), diced 1/4-inch 11 oz. 1 1/4  cups
2.  Stir in Campbell's® Signature Low Sodium Chicken Culinary Foundation, water, mushrooms, coconut milk, cilantro, coriander, sweet potatoes and bell peppers. Bring to a boil. Reduce heat and simmer 10 minutes.
Weight Measure
cooked jasmine rice 17 oz. cups
cooked diced chicken 2 lb. 6 1/2  cups
reduced sodium soy sauce tbsp.
fish sauce tbsp.
3.  Stir in rice, chicken, soy sauce and fish sauce. Simmer 10 minutes.

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

 
Weight Measure
lime juice, fresh 0 1/4  cups
lime zest, fresh 0 oz. tbsp.
honey tbsp.
cilantro 0 oz. 0 1/4  cups
kosher salt 1 1/2  tsp.
4. Just before serving stir in lime juice and zest, honey, cilantro and salt.  Simmer briefly.

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

5. Using an 8 oz. ladle, portion 1 cup into soup bowl.  Serve immediately.
 
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