Curried Lemongrass Chicken Noodle Soup

Ingredients

• Servings: 6
• 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
• 2 (14 ounce) cans coconut cream
• 1 (16 ounce) package large dried thai-style rice noodles

Recipe

Preparation Time: 10 mins Cook Time: 45 mins Ready Time: 55 mins


• 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.