- Serves 4
- Preparation Time 10MINS
- Cook Time 20MINS
50 g rice vermicelli
1 tbs oil
500 gm chicken breast, thinly sliced
1L (4 cups) Campbell’s Real Stock Thai Noodle Soup Base
1 medium carrot, peeled and cut into matchsticks
50 g snow peas, sliced into strips
Lime wedges and chilli (optional) to serve
STEP 1 Soak noodles in warm water. Meanwhile, heat oil in a medium size saucepan. Add the sliced chicken and cook for 3 minutes.
STEP 2 Add Campbell’s Real Stock Thai Noodle Soup Base and bring to the boil; reduce heat and simmer for 15 minutes.
STEP 3 Add drained noodles, carrots and snow peas. Cook for a further 5 minutes.
STEP 4 Ladle soup into bowls and garnish with lime and chilli.