Thai Curry Noodle Bowl

Campbell's Thai Curry Noodle Bowl Recipe

30 minutes is all it takes to make this incredibly tasty soup. Sautéed garlic, tender-crisp carrot strips and rice noodles are cooked in a ginger flavor infused broth and garnished with fresh cilantro, green onions and salted peanuts. It’s a light and flavorful soup that’s sure to impress.

At a glance


20 min.


30 min.



Servings: about 1 cup each

Cook: 10 min.

Made With

  • Swanson® Thai Ginger Flavor Infused Broth

    Swanson® Thai Ginger Flavor Infused Broth

  • Add to Recipe Box
  • Print & Save
  • Send by Email

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:

    * Required fields

    Send Cancel

What You'll Need

1 tablespoon peanut oil
2 cloves garlic, minced
1 carton (32 ounces) Swanson® Thai Ginger Flavor Infused Broth
1 large carrot, peeled and cut into 2-inch matchstick-thin strips (about 1 cup)
8 ounces (1/2 of a 16-ounce package) wide rice noodles, cooked, prepared according to package directions
3 tablespoons sliced green onions
1/3 cup chopped fresh cilantro leaves
3 tablespoons chopped dry roasted salted peanuts
6 wedges limes

How to Make It

  • 1

    Heat the oil in a 2 1/2-quart saucepan over medium-high heat.  Add the garlic and cook and stir for 45 seconds.

  • 2

    Add the broth to the saucepan and heat to a boil.  Reduce the heat to medium.  Add the carrot and cook for 5 minutes or until tender-crisp.

  • 3

    Add the noodles to the saucepot and cook until the mixture is hot and bubbling.  Serve topped with the green onions, cilantro and peanuts with the lime wedges on the side.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.

Your Recently Viewed Recipes