7-Layer Thai Soup

Ingredients

• 3 cups (750 mL) washed and torn spinach (or baby spinach)
• 1/2 pkg (227 g) Thai Kitchen® Jasmine Rice Soup or StirFry Noodles, broken
• 1/2 red pepper, diced
• 2 green onions, sliced
• 1 large carrot, grated
• 1/4 cup (50 mL) each chopped peanuts and cilantro (or parsley)
• 4 cups (1 L) Campbell's® Chicken Broth
• 2 lemon slices
• 1 clove garlic, minced
• 1 tsp (5 mL) grated fresh ginger root
• 1/4 tsp (1 mL) red pepper flakes

Preparation

1. In large bowl, layer spinach, noodles, red pepper, green onions, carrot, peanuts and cilantro; set aside.
2. In saucepan, combine chicken broth, lemon, garlic, ginger root and red pepper flakes; bring to boil. Simmer 2 minutes; pour into bowl. Cover with foil; let stand 4 minutes or until noodles are softened. Stir to combine; serve immediately.