Nutrition Facts

Serving Size
Amount Per Serving
Calories 216
% Daily Value
Total Fat 8.7g
Saturated Fat 4.9g
Cholesterol 38mg
Sodium 562mg
Total Carbohydrate 17.5g
Dietary Fiber 1g
Protein 16.7g
Vitamin A 50%
Vitamin C 25%
Calcium 4%
Iron 10%
Total Time

30 min.

Serving & Size


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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.

Recipe Yields:

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

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Ingredients Weight Measure
Campbell’s® Signature Low Sodium Chicken Culinary Foundation
2 lb.
vegetable oil tbsp.
onion 18 oz. cups
garlic 1 oz. tbsp.
red curry paste 0.5 oz. tbsp.
ginger root tbsp.
water qt.
shiitake mushrooms 5 oz. 0 333/1000  cups
unsweetened coconut milk cups
cilantro 1 oz. tbsp.
coriander seeds tsp.
sweet potato 12 oz. 2 1/2  cups
assorted bell peppers (green, red, yellow) 10.5 oz. 1 1/4  cups
cooked jasmine rice 17 oz. cups
cooked diced chicken 2 lb. 6 1/2  cups
reduced sodium soy sauce tbsp.
fish sauce tbsp.
lime juice 0 1/4  cups
lime zest 0.25 oz. tbsp.
honey tbsp.
cilantro 0.25 oz. 0 1/4  cups
kosher salt 1 1/2  tsp.
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.
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: Ensure final coook step reaches a minimun internal temperature of 165°F for one minute.
4. Just before serving stir in lime juice and zest, honey, cilantro and salt.  Simmer briefly.

CCP- Hold hot at 140°F or higher for service or cool quickly to 41°F or below.

5. Use an 8 oz ladle to portion each serving of soup (1 cup).  Serve immediately.

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