Thai Coconut Curry Chicken Soup
2 Servings, 380 Calories/Serving
Tender bites of chicken are slowly simmered with sweet peppers and tender mushrooms in a velvety and aromatic coconut soup infused with bright flavors of ginger, lemongrass, and herbs, for a perfectly balanced flavor that is not too spicy.
Ingredients: Thai Coconut Curry Chicken Soup Water, Coconut Cream (Coconut Milk, Coconut Extract, Water, Stabilizers (Xanthan Gum, Guar Gum, Carrageenan)), Chicken, Onion, Bell Peppers, Shiitake Mushrooms, Fish Sauce (Fresh Anchovy, Sea Salt), Brown Sugar, Expeller Pressed Canola Oil, Ginger, Corn Starch, Green Onions, Chicken Broth Base Concentrate (Extracts of (Chicken, Carrot, Leek, Rosemary), Yeast Extract, Chicken Fat, Salt, Fructose, Tomato Paste, Herbs), Lime Juice, Lemongrass Puree (Lemongrass, Xanthan Gum and Citric Acid), Red Curry Paste (Red Chili Paste, Lemongrass, Garlic, Galangal, Dextrose, Kaffir Lime Peel, Cumin, Paprika Oleoresin, Coriander), Red Curry Paste (Garlic, Dried Red Chili, Shallot, Shrimp Paste (Shrimp, Salt), Pepper. This product may contain traces of fish), Sea Salt, Turmeric, Xanthan Gum, Cayenne Pepper), Lime
Instructions
1
Choose your cooking method
Method 1: Empty the soup package into a saucepan. Set the heat to medium, bring the soup to a gentle simmer, and cook for 6 to 8 minutes, or until fully heated through.
Method 2: Do not cut open the soup package. Fill a saucepan with water until two-thirds full, place it onto the stovetop, and set the heat to medium. Bring the water to a gentle simmer. Place the soup package into the water and cook for 6 to 8 minutes, or until the soup is fully heated through.
2
Serve
Pour the soup into your serving bowls, and finish with any provided garnish.
Contains: Fish (anchovy), Tree Nuts (coconut), Crustacean Shellfish (shrimp)
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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Nutritional Information
