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REAL SOUP BASE RECIPE

Thai sweet corn and chicken soup

Serves: 4 people
Prep time:
Cooking:

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Ingredients

  • 1 tbs oil
  • 500 g chicken thigh, sliced
  • 1L (4 cups) Campbell’s Real Soup Base – Thai
  • 2 medium potatoes, peeled and diced
  • 1 x 420 g can creamed corn
  • 1 x 420 g can corn kernels, drained
  • 3 green spring onions, thinly sliced (green tops kept for garnish) 

Made with Campbell's
real soup base

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Method

  1. Heat oil in a medium saucepan, add the chicken, and cook for 5 minutes.
  2. Add Campbell’s Real Soup Base – Thai, potatoes, creamed corn and corn kernels. Bring to the boil and then reduce to a simmer and cook for 15 minutes. Stir through spring onions.
  3. Ladle soup into bowls and garnish with extra spring onions.

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