Thai Curried Coconut Chicken & Rice

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)

1. Place frozen soup and water in a stockpot. Bring to a slow boil until soup has defrosted.
2. 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.
3. 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.

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