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

Instructions

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.