YIELD: 1 gal. (16 1-cup servings)
4 lbs. V8 Curried Corn with Brown & Wild Rice soup (#15386), frozen
2 qts. water
2 cups basamti rice
1 1/2 cups coconut milk, unsweetened
1 qt. chicken, cooked
1/3 cup fresh cilantro, chopped
2 Tbsps. lemon juice
1 cup peanuts, chopped
1 cup coconut, toasted (optional)
- Place frozen soup and water in a stockpot. Bring to a slow boil until soup has defrosted.
- Add rice and coconut milk and simmer soup 20 minutes or until rice is tender. Add chicken, cilantro and lemon juice. Let mixture stand 10 minutes.
- Sprinkle peanuts and coconut over curried chicken and rice.
For a meatless soup option-prepare without chicken and peanuts.
Recipe and photo from Campbell's Away From Home.