THAI CHICKEN & RICE SOUP

THAI CHICKEN & RICE SOUP

Nutrition Facts

Serving Size
1 CUP (8 OZ LADLE)
Amount Per Serving
Calories 216
% Daily Value
Total Fat 8.7g
13%
Saturated Fat 4.9g
25%
Cholesterol 38mg
13%
Sodium 562mg
23%
Total Carbohydrate 17.5g
6%
Dietary Fiber 1g
4%
Protein 16.7g
33%
Vitamin A 50%
Vitamin C 25%
Calcium 4%
Iron 10%
Total Time

30 min.

Serving & Size

1 CUP (8 OZ LADLE)

Add To Pantry

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.

estimate your profit

Step 1
Profit Per Serving
- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
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.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

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 mushroom 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.
Instructions
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.
 
Newsletter

Sign up now!

©2017 CSC Brands LP, All Rights Reserved.