Prepare the Soup

To Serve

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