- 2 quarts chicken stock
- 1 (8.4 ounce) package yellow curry sauce (such as S&B® Golden Curry)
- 8 ounces cubed cooked chicken
- 1 cup sliced fresh mushrooms
- 2 stalks lemongrass, trimmed and chopped
- 2 cloves garlic, minced
- 1 (14 ounce) can coconut cream
- 1 (16 ounce) package large dried Thai-style rice noodles
- Bring chicken stock to a boil in a large pot. Stir curry sauce into the boiling stock.
- Reduce heat to medium and add chicken, mushrooms, lemongrass, and garlic to the stock; bring to a simmer and cook for 30 minutes.
- Reduce heat to medium-low. Stir coconut cream into stock; stir. Remove and discard lemongrass.
- Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
- Bring a large pot of water to a boil. Cook rice noodles in the water until softened, about 8 minutes; drain. Divide noodles between 6 soup bowls. Ladle soup over noodles.
04/06/2018
recipepes.com
Curried Lemongrass Chicken Noodle Soup, recipe
PT15M
PT1H
5
455 calories
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