I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.
This soup is hot, hot, hot.
And easy, easy, easy.
I’m all about quick and easy meals. Although I love being in the kitchen, I prefer recipes that I can throw together in a flash during the week. Ten minute cook time? Yeah…I’m all for it.
Libby’s allowed Recipe Redux members try out their new Vegetable Pouches, which will be available nationally in January 2015. That’s just around the corner! Can you believe it?
What I liked most about Libby’s Vegetable Pouches is the pouch itself. I try to limit canned good purchases because of the environmental impact involved in the production of aluminum cans. The pouches are shelf-stable, just like canned vegetables, but they can be microwaved in the packaging, which is BPA-free. They’re also perfect for adding to quick-cook soups—the reason for this post!
If you haven’t tried Thai curries before, then you must immediately 1) make this soup OR 2) find your local Thai restaurant and try any of their curry dishes. You shall not be disappointed. Thai curry dishes generally consist of curry paste, coconut milk, and a protein (chicken, fish, tofu, etc.) and are soup-like rather than stew-like as they often are in Indian cooking.
Red curry paste can be found in the International section of the grocery store, along with the fish sauce, tamari, and coconut milk. If you prefer green curry paste, which is usually hotter than red curry paste, it works just as well in this recipe. You can also try to make your own curry paste at home! Not a fan of really spicy foods? Just add more coconut milk to help cut the heat.
A final note: This noodle soup is super slurpable. But that’s okay…go ahead and slurp away. It’s considered a compliment to the cook in Asian cultures when people slurp the noodles!
Thai Curry Chicken & Veggie Soup
3 cups shredded rotisserie chicken
24 fl oz fat-free chicken stock
14 fl oz can light coconut milk
4 oz red curry paste
1-13 oz. package Libby’s Corn Vegetable Pouch, drained
1-13 oz. package Libby’s Green Bean Vegetable Pouch, drained
1/2 cup Libby’s Sweet Pea Vegetable Pouch, drained
2 Tbsp finely diced jalapeno
2 Tbsp fish sauce
1 Tbsp tamari or light soy sauce
4 oz Vermicelli rice noodles
Green onion, sliced
Serrano pepper, sliced thin
Cilantro leaves, roughly chopped
1. Combine all ingredients, except rice noodles, in a large stockpot and stir to incorporate curry paste and other ingredients. Cover with lid and bring soup to a boil over high heat. Cook for 10 minutes, or until heated through, stirring occasionally.
2. While soup is cooking, prepare rice noodles according to package directions. Drain noodles, then add to individual soup bowls and pour soup over the noodles. Top with green onion, serrano pepper, cilantro and sriracha if desired. Highly recommended!