Rating: 4.36 stars
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
20 mins
additional:
10 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Tips

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Nutrition Facts

210 calories; protein 3.3g; carbohydrates 38.3g; fat 4.6g; sodium 645.5mg. Full Nutrition
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Reviews (8)

Most helpful positive review

Rating: 5 stars
08/11/2015
Delicious! It's quick AND easy but has so much flavor. This was my first time using the Swanson Thai Ginger broth and boy is it ever tasty! It's perfectly seasoned with just a slight hint of heat. It really does take the guesswork out of making soup and fiddling with seasonings. The lemongrass ginger curry coconut lime flavors are already IN the broth so no fuss! I made this exactly as written and the only thing I'd suggest is adding more broth since the rice noodles absorb all the liquid (and it definitely doesn't reheat well because of this). I'd even suggest doubling the broth if you want a more soup-like consistency and serve immediately. Add in shrimp for protein and you got yourself a nicely balanced meal. This one's a keeper! Read More
(5)

Most helpful critical review

Rating: 2 stars
10/12/2017
Made no changes other than adding curry which was not listed in the ingredients and infusing the stock with ginger. Overall not very impressed. Read More
(3)
11 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
08/11/2015
Delicious! It's quick AND easy but has so much flavor. This was my first time using the Swanson Thai Ginger broth and boy is it ever tasty! It's perfectly seasoned with just a slight hint of heat. It really does take the guesswork out of making soup and fiddling with seasonings. The lemongrass ginger curry coconut lime flavors are already IN the broth so no fuss! I made this exactly as written and the only thing I'd suggest is adding more broth since the rice noodles absorb all the liquid (and it definitely doesn't reheat well because of this). I'd even suggest doubling the broth if you want a more soup-like consistency and serve immediately. Add in shrimp for protein and you got yourself a nicely balanced meal. This one's a keeper! Read More
(5)
Rating: 2 stars
10/12/2017
Made no changes other than adding curry which was not listed in the ingredients and infusing the stock with ginger. Overall not very impressed. Read More
(3)
Rating: 4 stars
01/12/2016
We actually couldn't find that specific Swanson broth at Ralphs so we opted for vegetable broth but added ginger lime juice and fish sauce to give it some flavor. The dish was tasty less a soup and more a very saucy noodle although didn't remind us of a curry in any way. Also we doubled the recipe for 6 people and still ate every bite so beware if you have hungry diners! Read More
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Rating: 3 stars
10/03/2018
This recipe is missing something... I added chicken breast too. Not a lot of flavor here and kind of bland. Giving it 3 stars because it is easy to make! Read More
Rating: 5 stars
05/13/2017
i substituted the peanuts for hazelnuts. i made my own thai coconut broth by adding 2.5 cans of chicken broth 3 more garlic cloves coconut flakes red pepper flakes a few lemon drops and lemon peels and fresh ginger grates. i also added mushrooms red-orange-yellow mini peppers which i added halfway through the Read More
Rating: 5 stars
09/03/2017
Very good. Couldn't find the Swanson broth so I used 32 oz of vegetable broth and added ground ginger 1 tablespoon. I also added sliced water chestnuts. And some lime juice to the broth. It wasn't very 'soupy' so next time I make it I would maybe double the broth. It was very good though. Read More
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Rating: 5 stars
01/10/2017
A filling healthy meal. I used angel hair pasta carrots mushrooms broccoli chicken and shrimp. Cooked pasta separately and topped with the veggie/meat/broth. Couldn't find the broth recipe called for so just used chicken broth and added garlic and ginger. Read More
Rating: 5 stars
11/14/2017
Wow this is so simple but packed full of flavor! I could not stop eating it... turning the 6 servings into 4. I used my own vegetable stock and added lemongrass lime juice curry and ginger at others' suggestions and it tasted great! Read More
Rating: 5 stars
09/25/2020
Great quick dish pleased the whole family! Added chicken. Read More