It’s winter and all I can think about is filling myself with warm and delicious soups! If you’re in Toronto you may want to head down to The Cantina by Campbell’s — a pop-up restaurant (501 Queen Street West) that is now open to the public and is serving FREE soup until February 21st!
Chef Matt Dean Pettit (yes, from Rock Lobster) will be stopping in the restaurant to do demos and we’re pretty excited!
We’ve been seriously drooling over the new recipes offered at campbellsoup.ca/cantina and this one caught our attention…
THAI CHICKEN & RICE KHAO SOI
- 1 tbsp vegetable oil
- 2 cloves of garlic, chopped
- 1 medium shallot, chopped
- 1 tbsp curry paste
- 1 tbsp yellow curry powder
- 1 Campbell’s Soup Kit – Thai Chicken and Rice
- 1 1/2 tbsp lime juice
- 1 carton Campbell’s Ready to Use Chicken Broth
- 2/3 cup coconut milk
- 1/2 pack (113 g) mushrooms
- 1 cup water
- 4 boneless skinless chicken thighs, cut into bite-szie pieces
- 1 tbsp brown sugar
- 1 lb egg noodles
- 1 sprig fresh cilantro, chopped
- 1/2 cup fried crispy egg noodles
- garnish with fresh lime wedge
1.In a large saucepan, heat vegetable oil over medium heat. Add the garlic and shallots, and cook for approximately 1 minute or until soft.
2.Add the curry paste and curry powder, and cook, stirring constantly for 30 seconds
3.Add the contents of the CAMPBELL’S® Thai Chicken and Rice soup kit plus the lime juice, CAMPBELL’S® chicken broth, coconut milk, mushrooms. Add thigh pieces, and brown sugar. Stir to combine. Add 1 cup of water.
4.Bring to a boil, then reduce heat to low, and simmer, uncovered, for approximately 25-30 minutes or until chicken is cooked through.
5.Meanwhile in a separate large pot, bring salted water to a boil.
6.Add egg noodles to boiling water, and cook for approximately 2-3 minutes or until soft.
7.Drain and equally divide egg noodles into four bowls. Spoon the soup over the noodles.
8.Garnish with fresh chopped cilantro, crispy egg noodles and lime.
*recipe was provided by Campbell Soup with permission to reprint