Swanson, America’s leading broth brand, has introduced a line of Flavor Infused Broths, inspired by global flavors designed to satisfy the ever-expanding American palate. Swanson Flavor Infused Broths are available in Mexican Tortilla, Thai Ginger and Chinese Hot & Sour varieties. Each is made with global spices to add bold and complex flavors to dishes without the hassle of hard-to-find ingredients.
Swanson makes it easy for the home cook to infuse exotic flavor profiles into everyday dishes. Swanson Flavor Infused broths can be used to create authentic recipes, like Mexican Tortilla soup, Asian lettuce wraps, shrimp Pad Thai or slow-cooked chicken tacos, faster and with fewer ingredients.
If you were to make these broths from scratch, they would generally require hours of time and numerous ingredients to perfect, but Swanson makes it easy for you! Below is a more in-depth look at each flavor.
-Mexican Tortilla Flavor Infused Broth: Broth infused with the flavors of Monterey jack cheese, lime, cayenne pepper, cumin, toasted corn, jalapeno and paprika
-Thai Ginger Flavor Infused Broth: Broth infused with the flavors of soy sauce, cilantro, lemongrass, ginger, coconut and lime
-Chinese Hot & Sour Flavor Infused Broth: Broth infused with the flavors of soy sauce, cayenne pepper, onion, garlic and ginger
I tried a recipe with the Thai Ginger infused broth! It was so yummy and not time consuming, that I kept thinking I missed some steps! I can’t wait to try more recipes with the broth and try other recipes with the other broths! Follow the recipe below.
Thai Chicken Vegetable Soup
1 tablespoon vegetable oil
1 medium carrot, peeled and cut into 2-inch matchstick-thin strips (about 1/2 cup)
1 medium red pepper, cut into 2-inch matchstick-thin strips (about 1 1/2 cups)
1 cup sliced mushrooms (shiitake, oyster, cremini)
1 carton (32 ounces) Swanson® Thai Ginger Flavor Infused Broth
2 cups shredded cooked chicken
1 can (about 14 ounces) unsweetened coconut milk
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro leaves
Heat the oil in a 4-quart saucepan over medium-high heat
Add the carrot and pepper and cook for 5 minutes or until tender-crisp, stirring occasionally
Stir in the mushrooms, if desired
Add the broth to the saucepan and heat to a boil
Reduce the heat to medium-low
Stir in the chicken and cook for 5 minutes or until the chicken is hot, stirring occasionally
Stir in the coconut milk and cook until the mixture is hot and bubbling (I only used 1/2 can of the coconut milk and felt it was tasty enough!)
Stir in the lime juice and cilantro just before serving
Swanson Flavor Infused broths are available now at grocery retailers nationwide at a suggested retail price of $2.79 for a 32 oz. carton. Recipes featuring the new flavors can be found on http://www.swansonwhyicook.com or visit the Swanson Facebook page for more information.
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Product, recipes, and information courtesy Swanson/Edelman PR.
Help me decide what my next recipe should be! Vote below for the recipes using the Mexican Tortilla and Chinese Hot & Sour varieties!