Through Best Recipes' Best in Basket, I sampled two Campbell's Real soup bases. The Thai flavour and Spanish flavour.
There is a couple of recipes provided on the packaging, including one for Thai chicken noodle soup, which I made and really enjoyed!
Campbell's Spanish soup base is a vegetable based stock with added flavours of smoked paprika (I love this spice), capsicum, garlic, onion and tomato.
I made a Spanish and chorizo rice dish with this one, and a minestrone type soup. The Spanish soup base packaging provided a couple of recipes to make as well.
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| A Spanish bacon and vegetable soup. This was made with McKenzies soup mix and the Campbell's Spanish real soup base |
I much preferred the Thai soup base though and will buy it again to make Thai soups. It is really easy to impress your friends and family, and spoil yourself, not to mention it just tastes good.
Thai chicken noodle soup
50 grams vermicelli noodles
1 tablespoon oil
500 gr chicken breast, sliced thinly
1 litre Campbell's Real soup base
1 carrot, cut into matchsticks
65 grams snow peas, sliced thinly into strips
1/2 red capsicum, slice thinly into strips
a wedge of lime
fresh coriander leaves
Soak noodles in warm water.
Heat oil , add the sliced chicken and cook for 3 minutes.
Add the soup base and bring to the boil, lower heat and simmer for 15 minutes.
Add the drained noodles, carrot, snow peas and capsicum. Cook for a further five minutes.
Serve with a wedge of lime and fresh coriander leaves. If you'd like a little extra heat, garnish with thinly sliced chilli.
