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Ingredients

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

Nutrition Info

624 calories carbohydrate: 101.8 g cholesterol: 29 mg fat: 16.7 g fiber: 1.6 g protein: 15.8 g saturatedFat: 11.6 g servingSize: - sodium: 1227.4 mg sugar: 34.6 g transFat: : - unsaturatedFat: : -

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.

6 servings

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.