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REAL SOUP BASE RECIPE

Thai chicken noodle soup

Serves: 4 people
Prep time:
Cooking:

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Ingredients

  • 50 g rice vermicelli
  • 1 tbs oil
  • 500 gm chicken breast, thinly sliced
  • 1L (4 cups) Campbell’s Real Soup Base - Thai
  • 1 medium carrot, peeled and cut into matchsticks
  • 50 g snow peas, sliced into strips
  • lime wedges and chilli (optional) to serve

Made with Campbell's
real soup base

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Method

  1. Soak noodles in warm water. Meanwhile, heat oil in a medium size saucepan.  Add the sliced chicken and cook for 3 minutes.
  2. Add Campbell’s Real Soup Base – Thai and bring to the boil; reduce heat and simmer for 15 minutes.
  3. Add drained noodles, carrots and snow peas. Cook for a further 5 minutes.
  4. Ladle soup into bowls and garnish with lime and chilli.

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