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Thai Chicken Noodle Soup Recipe

  • 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.