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Creamy Coconut Chicken and Bok Choy Curry

Made With:

Soups

VERVE® CREAMY COCONUT CHICKEN

Chunks of seasoned chicken and red pepper in a velvety broth, deliciously flavoured with creamed coconut, tangy lime and a hint of lemongrass.

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Nutrition Facts

Serving Size
Amount Per Serving
Calories 420
% Daily Value
Total Fat 28g
43%
Saturated Fat 11g
55%
Cholesterol 35mg
12%
Sodium 1570mg
65%
Total Carbohydrate 32mg
11%
Dietary Fiber 5g
20%
Protein 11g
22%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Total Time

Not Available

Serving & Size

1 12th recipe

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
Calories 420
% Daily Value
Total Fat 28g
43%
Saturated Fat 11g
55%
Cholesterol 35mg
12%
Sodium 1570mg
65%
Total Carbohydrate 32mg
11%
Dietary Fiber 5g
20%
Protein 11g
22%
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Campbell’s Verve Creamy Coconut Chicken Soup 2 pouches (4 lb) 2  pouches (1.81 kg)
1. Prepare soup as directed.
Ingredients Weight Measure
Weight Measure
matchstick carrots 1 1/2 cups 375  mL
matchstick red peppers 1 1/2 cups 375  mL
green onions, sliced, divided 6 6 
Thai green curry paste 1/4 cup 60  mL
canola oil 2 tbsp 30  mL
2. Sauté carrots, red peppers, half of the green onions and curry paste in oil for 2 to 3 minutes or until vegetables are tender-crisp.
Ingredients Weight Measure
Weight Measure
quartered baby bok choy 8 cups 2  L
lime juice 1/4 cup 60  mL
fish sauce 2 tbsp 30  mL
3. Stir vegetable mixture into soup; bring to simmer and cook for 3 minutes. Stir in bok choy, lime juice and fish sauce; cook for 2 to 3 minutes or until bok choy is wilted.
Ingredients Weight Measure
Weight Measure
chopped toasted cashews 3/4 cup 185  mL
For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tbsp (15 mL) cashews and 1 1/2 tsp (7 mL) of the remaining green onions.

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