Ingredients per serving


Prepare the Soup

  • Lemongrass, large stalk, chopped roughly 1.0 each
  • Scallions, bunch, chopped 1.0 each
  • Knorr® Professional Ultimate Low Sodium Chicken Bouillon Base 2 x 2.25 kg 4.0 liter, prepared
  • Coconut milk, unsweetened 500.0 ml
  • Curry paste, red 30.0 ml
  • Ginger root, peeled, sliced 12.0 g
  • Chicken, cooked, diced 675.0 g
  • Rice flour noodles, Thai-style 450.0 g
  • Lime juice, freshly squeezed 30.0 ml
  • Baby spinach 280.0 g

To Serve

  • Limes, cut into wedges, for garnish
  • Cilantro leaves, fresh, for garnish

Coconut milk, lemongrass, red curry and ginger add a little heat to this fragrant classic chicken noodle soup.



  1. Prepare the Soup

    • In a large soup pot, over medium-high heat, combine prepared chicken base, coconut milk, lemongrass, red curry paste and ginger slices. Bring to a boil, reduce heat and simmer for 30 minutes.
    • Strain the liquid and return the broth to heat.
    • Add cooked chicken meat; simmer for 5 minutes.
    • Remove pot from heat; add noodles, cover and let sit for 5 minutes.
    • Add lime juice and scallions. Stir in baby spinach. Reserve warm.
  2. To Serve

    • Ladle soup into bowl. Garnish with cilantro leaves and lime wedge.
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