Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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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Recipe Summary test

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

624 calories; protein 15.8g; carbohydrates 101.8g; fat 16.7g; cholesterol 29mg; sodium 1227.4mg. Full Nutrition
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