Coconut Curry Chicken Soup

By Jac_M

Ingredients

• 2 cans (13.66 ounces each) coconut milk
• 1/3 to 1/2 cup red curry paste
• 1 package (8.8 ounces) thin rice noodles
• 2 cans (14-1/2 ounces each) chicken broth
• 1/4 cup packed brown sugar
• 2 tablespoons fish sauce or soy sauce
• 3/4 teaspoon garlic salt
• 3 cups shredded rotisserie chicken
• 1-1/2 cups shredded cabbage
• 1-1/2 cups shredded carrots
• 3/4 cup bean sprouts
• Fresh basil and cilantro leaves

Details

Servings 6
Preparation time 20mins
Cooking time 55mins
Adapted from tasteofhome.com

Preparation

Step 1

In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 minutes or until liquid is reduced to 3 cups. Stir in curry paste until completely dissolved.

Meanwhile, prepare noodles according to package directions.

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

Drain noodles; divide among six large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.
Yield: 6 servings.