From pack to pot, Rainforest Caribbean’s new soup mix provides the ultimate in convenience as a base for all your soups and stews. Packed with a flavourful medley of pumpkin, corn, carrots, onion, spring onion, and white turnips, this hearty blend takes the hassle out of meal prep. Whether you’re making a classic Jamaican soup or experimenting with new flavours, this soup mix makes it easier than ever to create wholesome delicious meals.

Experience the versatility and convenience of Rainforest’s Soup Mix by trying this Smokey Thai Chicken and Vegetable Soup created by Chantay Campbell Neil. Chantay utilises the soup mix to elevate a basic chicken soup to new heights, incorporating layers of delightful global flavours.

Smokey Thai Chicken and Vegetable Soup

Prep time: 15 minutes

Cook time: 30-40 minutes

Serves 6-8

Ingredients:

• 1 bag Rainforest Soup Mix

• 3 tablespoons coconut oil

• 2 tablespoons red curry paste

• 1 cup onions chopped

• 6 garlic cloves

• 2 tablespoon ginger

• 1 pack seasoned chicken thighs (optional)

• 2 jalapenos

• 2-4 stalks lemongrass

• 6 cups veggie stock (or water with 2 bouillon cubes)

• 2 cups coconut milk

• 2 tablespoons all-purpose seasoning (or to taste)

• Cilantro to garnish

Method:

• Remove the corn from the bag of Rainforest Soup Mix.

• Add corn to a bowl with the two jalapenos, toss in 1 tablespoon of oil.

• In a soup pot add the remaining two tablespoons of oil to a pot along with the red curry paste, onion, garlic, and ginger, and sauté.

• Add the contents of the Rainforest Soup Mix and toss to coat, allowing the vegetables to thaw.

• After 5 minutes add the veggie stock and the lemongrass.

• While the soup comes to a boil, season the chicken thighs with your choice of seasonings and place the corn and jalapeno on a hot grill to roast.

• Remove the lemongrass from the soup after 5 minutes and discard; it would have imparted a subtle lemon flavour to the soup.

• Once the corn is charred add it to the soup.

• Once the jalapenos are charred remove the seeds, finely dice and add them to the soup.

• Add the all-purpose seasoning.

• Cover and let cook and reduce down. Some of the veggies will begin to soften and thicken the soup.

• While soup is cooking, add the chicken thighs to a hot grill until charred and fully cooked (Leave out the chicken for a vegan soup.)

• Once the chicken is cooked, set aside to rest for 5 minutes, and then slice the meat

• After 30-40 minutes of cooking the soup, turn off heat and stir in the coconut milk.

• Add the chopped chicken and a handful of cilantro.

• If you want a thick soup, remove half of the liquid and veggies and blend (not including the corn), add the blended soup back to the pot and stir for a creamy soup, rather than a brothy one.