Prep time
Total time
50 MIN
A simple, easy recipe loaded with yummy vegetables and your choice of chicken of tofu.



  1. In a large saucepan, heat oil over medium-high heat. Cook onions until softened, about 3 minutes. Stir in ginger, lemongrass, garlic, curry paste and sugar; cook for one minute. Stir in broth, fish sauce and lime leaves. Bring to a full boil, then reduce the heat and simmer for 15 minutes.
  2. Add chicken to the broth and simmer over medium heat just until the chicken is cooked through, about 15 minutes. Remove the chicken from the broth, let cool slightly and shred. Remove lemongrass and lime leaves. Add chicken back to broth with coconut milk and heat to warm about 5 minutes.  
  3. Divide cooked noodles over soup bowls. Top with chicken and broth. Serve sprinkled with cilantro, green onion and bean sprouts.    

Recipe Made With

CAMPBELL’S® Ready To Use Pho Broth

Did you make this?
Tell us what you think.


Your Rating:



  • Do not include any personal information, such as full names, e-mail addresses, telephone number, etc. If you do provide this info publicly, you grant Campbell permission to use it as such
  • Be mindful of the community; avoid posting offensive comments
  • If you have a question or feedback on Campbell’s products, please contact our customer care team here instead.


By submitting, I agree to the terms and conditions.

Thank you for your review!

Please note that your review might take up to 72 hours to appear following submission.

We will let you know when it’s posted by sending you an email.

Follow Us


Sign up for Meal-Mail® to get inspiring recipe
ideas delivered straight to your inbox