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Thai Sweet Corn and Chicken Soup

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 20MINS

1 tbs oil

500 g chicken thigh, sliced

1L (4 cups) Campbell’s Thai Stock Base

2 medium potatoes, peeled and diced

1 x 420 g can creamed corn

1 x 420 g can corn kernels, drained

3 green spring onions, thinly sliced (green tops kept for garnish)

STEP 1 Heat oil in a medium saucepan, add the chicken, and cook for 5 minutes.

STEP 2 Add Campbell’s Real stock Base – Thai, potatoes, creamed corn and corn kernels. Bring to the boil and then reduce to a simmer and cook for 15 minutes. Stir through spring onions.

STEP 3 Ladle soup into bowls and garnish with extra spring onions.