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REAL SOUP BASE RECIPE

Thai chicken meatball, mushroom and coconut soup

Serves: 4 people
Prep time:
Cooking:

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Ingredients

  • 300g chicken mince
  • 1 tbs oil
  • 150g button or cup mushrooms, halved
  • 1L Campbell’s Real Soup Base - Thai
  • 100g cherry tomatoes - halved
  • 165ml can coconut milk
  • 1 tbs lime juice
  • 2 tsp brown sugar
  • coriander leaves and sliced chilli to serve

Made with Campbell's
real soup base

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Method

  1. Combine mince in a bowl and season with white pepper. Roll into approx 16 balls.
  2. Heat oil in a medium saucepan. Cook mushroom for 2 minutes. Add Campbell’s Real Soup Base – Thai and bring to the boil. Add meatballs and tomatoes and simmer for 6 minutes until meatballs are cooked through. Add coconut milk, lime juice and sugar, stirring until heated through. Ladle soup into bowls and garnish with coriander leaves and sliced chilli.

 

Note: Add noodle of choice if you like.

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