Coconut Curry Chicken Soup

By khojnicki

Ingredients

• 2 cans coconut milk
• 1/3 c red curry paste
• 1 pkg thin rice noodles
• 2 cans chicken broth
• 1/4 c packed brown sugar
• 2 tbsp soy sauce
• 3/4 tsp garlic salt
• 3 c shredded chicken
• 1 1/2 c shredded cabbage
• 1 1/2 c shredded carrots
• 3/4 c bean sprouts
• Fresh basil and cilantro leaves

Preparation

Step 1

In a dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 mins or until the liquid is reduced to 3 c. Stir in curry paste until completely dissolved.

Meanwhile, prepare noodles according to package directions.

Add chicken broth, soy sauce, brown sugar and garlic salt to curry mixture. Return to a boil. Reduce heat; simmer, uncovered, 10 mins, stirring occasionally. Stir in chicken; heat through.

Drain noodles, and divide between 6 large soup bowls. Ladle soup over noodles. Top with vegetables, basil and cilantro.