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.
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.
|1. In a kettle, heat oil to sauté vegetables:
|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.|
|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.
|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.