Curried Lemongrass Chicken Noodle Soup recipe

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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 calories
carbohydrate: 101.8 g
cholesterol: 29 mg
fat: 16.7 g
fiber: 1.6 g
protein: 15.8 g
saturatedFat: 11.6 g
servingSize: -
sodium: 1227.4 mg
sugar: 34.6 g
transFat: : -
unsaturatedFat: : -

Directions

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

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

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

  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.

  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.

Recipe Yield

6 servings

Recipe Note

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.

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