Green Curry Noodle Soup

A simple, easy recipe loaded with yummy vegetables and your choice of chicken of tofu.

Products you'll need:

CAMPBELL’S® Ready To Use Pho Broth

CAMPBELL’S® Ready To Use Pho Broth

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  • 1 tbsp (15 mL) vegetable oil
  • 1 onion, thinly sliced
  • 2 tbsp (30 mL) minced ginger root
  • 1 stalk lemongrass (citronella), cut into 2-inch pieces and smashed
  • 1 clove garlic, minced
  • 1 tbsp (15 mL) green curry paste
  • 2 tsp (10 mL) granulated sugar
  • 1 carton (900 mL) CAMPBELL’S® Ready To Use Pho Broth
  • 1 tbsp (15 mL) fish sauce
  • 4 kaffir lime leaf (optional)
  • 1 lb (454 g) bone-in, skinless  chicken breast
  • 1/2 cup (125 mL) coconut milk
  • 8 oz (226 g) rice noodles, cooked according to package instructions
  • Garnishes: cilantro sprigs, sliced green onion, bean sprouts, sriracha


  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.    

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Amount Per Serving
Calories 550
Fat 23 g
Sodium 960 mg
Carbohydrate 50 g
Dietary Fibre 3 g
Protein 37 g
Calcium 6 %DV

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