Curried Lemongrass Chicken Noodle Soup Recipe

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.