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Curried Lemongrass Chicken Noodle Soup Recipe

Recipe by: Gregg Bracke

"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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook45 m
  • Ready In55 m
  • 1Bring chicken stock to a boil in a large pot. Stir curry sauce into the boiling stock.
  • 2Reduce heat to medium and add chicken, mushrooms, lemongrass, and garlic to the stock; bring to a simmer and cook for 30 minutes.
  • 3Reduce heat to medium-low. Stir coconut cream into stock; stir. Remove and discard lemongrass.
  • 4Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly.
  • 5Bring 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.
Ingredients
  • 6 servings
  • 624 cals
  • 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

Amount per serving ( 5 total)

  • Calories:
    624
    31%
  • Fat:
    16.7
    26%
  • Carbs:
    101.8
    33%
  • Protein:
    15.8
    32%
  • Cholesterol:
    29
    10%

Based on a 2,000 calorie diet

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