Curried Lemongrass Chicken Noodle Soup
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
44
Sourness
39
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
230 g
Cooked Chicken (cubed)1 cup
Mushroom (sliced fresh)2 stalks
Lemongrass (trimmed and chopped)2 cloves
Garlic (minced)400 g
Coconut Cream (can)Directions:
1
Bring chicken stock to a boil in a large pot
2
Stir curry sauce into the boiling stock
3
Reduce heat to medium and add chicken, mushrooms, lemongrass, and garlic to the stock; bring to a simmer and cook for 30 minutes
4
Reduce heat to medium-low
5
Stir coconut cream into stock; stir
6
Remove and discard lemongrass
7
Place noodles in a large bowl and cover with hot water
8
Set aside until noodles are softened, about 15 minutes
9
Drain and rinse thoroughly
10
Bring a large pot of water to a boil
11
Cook rice noodles in the water until softened, about 8 minutes; drain
12
Divide noodles between 6 soup bowls
13
Ladle soup over noodles