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Curried Lemongrass Chicken Noodle Soup

Gregg Bracke

"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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55 m servings 624 cals
Original recipe yields 6 servings

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  1. Bring chicken stock to a boil in a large pot. Stir curry sauce into the boiling stock.
  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. Reduce heat to medium-low. Stir coconut cream into stock; stir. Remove and discard lemongrass.
  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. 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

Per Serving: 624 calories; 16.7 g fat; 101.8 g carbohydrates; 15.8 g protein; 29 mg cholesterol; 1227 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Coconut and lemongrass are such a yummy combo, and this soup was no exception. I like it a little spicier so I used 3 1/2 tsp of green curry paste in place of the yellow here. I also added some ...