Food Recipes Lemongrass Coconut Curry 4.3 (3) Add your rating & review A creamy coconut milk and chicken broth base is infused with green curry paste and fragrant chopped lemongrass. Right when all of the flavors have melded together, a handful of thin rice noodles are added and cooked instantly in the simmering broth. By Paige Grandjean Updated on September 11, 2022 Print Rate It Share Share Tweet Pin Email Photo: Greg Dupree Hands On Time: 15 mins Total Time: 30 mins Yield: 4 (serving size: about 1 cup) Jump to Nutrition Facts Ingredients 1 teaspoon canola oil 1 ½ tablespoon chopped lemongrass 1 (13.5-oz.) can unsweetened coconut milk 1 ½ cups chicken broth ¼ cup green curry paste 2 tablespoons fresh lime juice (from 1 large lime) 3 ounces uncooked thin rice noodles, cooked according to package directions 1 Fresno chile or jalapeño, seeded and thinly sliced ½ cup packed fresh basil leaves ½ cup thinly sliced red onion Directions Heat canola oil in a medium saucepan over medium-low. Add lemongrass, and cook, whisking often, until fragrant, about 2 minutes. Whisk in coconut milk, chicken broth, curry paste, and lime juice. Bring to a boil over medium-high, and cover. Reduce heat to medium-low, and simmer 10 minutes. Divide noodles evenly among 4 bowls. Ladle curry broth over noodles, and top with chili slices, basil, and red onion. Rate it Print Nutrition Facts (per serving) 337 Calories 25g Fat 28g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 337 % Daily Value * Total Fat 25g 32% Saturated Fat 19g 96% Sodium 981mg 43% Total Carbohydrate 28g 10% Total Sugars 2g Protein 4g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.