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.


Recipe Summary

10 mins
45 mins
55 mins
6 servings


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


Instructions Checklist
  • 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

624 calories; protein 15.8g 32% DV; carbohydrates 101.8g 33% DV; fat 16.7g 26% DV; cholesterol 29mg 10% DV; sodium 1227.4mg 49% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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 sliced red pepper with the mushrooms and then some cilantro garnish to add some colour. Overall a good soup! Read More