CURRIED LEMONGRASS CHICKEN NOODLE SOUP

Curried Lemongrass Chicken Noodle Soup image

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.

Provided by Gregg Bracke

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 8

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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1227.4 mg, Sugar 34.6 g