Curried Lemongrass Chicken Noodle Soup recipe
All Recipes Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Ingredients
- 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
Nutrition Info
- 624 caloriescarbohydrate: 101.8 gcholesterol: 29 mgfat: 16.7 gfiber: 1.6 gprotein: 15.8 gsaturatedFat: 11.6 gservingSize: -sodium: 1227.4 mgsugar: 34.6 gtransFat: : -unsaturatedFat: : -
Directions Curried Lemongrass Chicken Noodle Soup
Directions
-
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.