Pour broth and coconut milk into a large saucepan and set over medium heat. Whisk in garlic-chili sauce and brown sugar. Add lime leaves and gingerroot. Cover and bring to a boil. Stir lime juice, fish sauce into soup. Soup will keep well, covered and refrigerated, up to 1 day. Garnish with fresh cilantro leaves when serving.. PREP TIME: 10 MIN. COOK TIME: 20 MIN. SERVES: 4. NEW Campbell's® Thai Chicken broth is prepared right here in Canada, using quality ingredients and ALL NATURAL FLAVOURS. . A melding of the traditional Thai aromas and flavours, overlaid on a succulent chicken broth foundation and topped with a burst of heat makes this a pantry must have.

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Season chicken with salt and pepper. Heat 1 tbsp of oil in a large non-stick skillet over medium-high heat, add the chicken and sauté for 2 minutes per side until browned and internal temperature of 74°C (165°F) is reached, remove from skillet, set aside and cover. Add 1 tbsp of oil to skillet; add chili, garlic and ginger, sauté for 30.. Instructions. Place the stock, coconut milk, ginger, garlic, and red chili flakes (plus lemongrass and/or Thai red curry, if using) in a large pot on high heat and bring to a boil. Turn down the heat and simmer the broth for ten minutes. Salt the broth with unrefined salt or fish sauce to taste. Remove the lemongrass, ginger (if you are using.