Curried Lemongrass Chicken Noodle Soup

1. 1

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

2. 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. 3

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

4. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.