Curried Lemongrass Chicken Noodle Soup - cooking recipe

Ingredients

2 quarts chicken stock
1 (8.4 ounce) package yellow curry sauce (such as S&B(R) 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

Preparation

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.