Curried Lemongrass Chicken Noodle Soup

It is a quick tasty meal that my wife and guests love. If any is leftover, it can be thickened with cornstarch and served over rice.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 624 Calories

Ingredients

• 2 cloves garlic, minced
• 1 cup sliced fresh mushrooms
• 2 quarts chicken stock
• 1 (8.4 ounce) package yellow curry sauce (such as S&B® Golden Curry)
• 8 ounces cubed cooked chicken
• 2 stalks lemongrass, trimmed and chopped
• 1 (14 ounce) can coconut cream
• 1 (16 ounce) package large dried Thai-style rice noodles

Recipe Instructions

Step 1

Bring chicken stock to a boil in a large pot. Stir curry sauce into the boiling stock.

Step 2

Reduce heat to medium and add chicken, mushrooms, lemongrass, and garlic to the stock; bring to a simmer and cook for 30 minutes.

Step 3

Reduce heat to medium-low. Stir coconut cream into stock; stir. Remove and discard lemongrass.

Step 4

Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.

Step 5

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.