Thai Coconut Curry Culinary Broth

Since the weather continues cold and wet today, I decided to make some Thai soup with a new product from College Inn – Thai Coconut Curry culinary broth.  It doesn’t fit exactly into the vegetarian category (it is a chicken based broth), but I didn’t add any chicken meat to the soup and added extra veggies.  You can have this soup on the table in less than a half hour. The broth is flavorful to begin with, but with the addition of veggies, fresh ginger and curry powder it is delicious.  It was easy to find the light coconut milk at Publix – they had Thai Kitchen brand.  The only thing I altered was the amount of veggies and I left out the red pepper flakes.This was so simple to prepare, especially since I used my Pampered Chef chopper on the veggies – very fast.  I really liked the vermicelli noodles in the soup.  Seriously, this soup is delicious – much better than it looks in the picture.  In fact, it was so yummy I couldn’t stop at just one bowl,  so now I guess it’s salad and fruit for dinner. 

I also picked up a carton of College Inn White Wine & Herb culinary broth.  It comes with a recipe for Vegetable Risotto that also sounds good and only takes about 35 minutes to prepare.

Has anyone else tried these culinary broths?  They sure are a great time saver.  For some other recipes and product information check out their site here.