Green Curry Noodle Soup
A simple, easy recipe loaded with yummy vegetables and your choice of chicken of tofu.
- 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.
- 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.
- 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
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