Coconut Curry Chicken Soup Recipe
Coconut Curry Chicken Soup Recipe photo by Taste of Home

Coconut Curry Chicken Soup Recipe

Publisher Photo
Similar to a Vietnamese pho rice noodle soup, red curry vermicelli noodle soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 6 servings

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

Nutritional Facts

1 serving equals 601 calories, 34 g fat (26 g saturated fat), 65 mg cholesterol, 1,722 mg sodium, 50 g carbohydrate, 4 g fiber, 27 g protein.

Directions

  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.
  2. Meanwhile, prepare noodles according to package directions.
  3. 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.
  4. Drain noodles; divide among six large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro. Yield: 6 servings.
Editor’s Note: This recipe was tested with Thai Kitchen Red Curry Paste.
Originally published as Coconut Curry Chicken Soup in Taste of Home November 2013

Nutritional Facts

1 serving equals 601 calories, 34 g fat (26 g saturated fat), 65 mg cholesterol, 1,722 mg sodium, 50 g carbohydrate, 4 g fiber, 27 g protein.

Reviews for Coconut Curry Chicken Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Apr. 28, 2014

"I've made this soup several times for my family and they love it!"

MY REVIEW
Reviewed Mar. 6, 2014

"AMAZING! I made this as an alternative to the usual chicken soup when my husband was sick and I think the spiciness (which wasn't too much at all) helped with the congestion some. I left out the cilantro and forgot about the basil, used fish sauce instead of soy, and used a "rainbow slaw" bagged mix to cut down the prep. A friend of mine said he's going to try it with crab or shrimp instead of chicken and I think I'll try that next time because it sounds like it would be very tasty. An instant winner here."

MY REVIEW
Reviewed Feb. 10, 2014

"This was absolutely delicious. I only did 1/4C of the curry paste and that was still pretty hot for my midwest tastebuds! I would probably cut it back a bit more next time. Great soup!"

MY REVIEW
Reviewed Nov. 26, 2013

"If you're looking for something with a powerful flavor punch, this is your dish. You can make it hot or mild but it's a great meal on a cold, rainy night. I will be making this again. Great submission!"

MY REVIEW
Reviewed Nov. 21, 2013

"This recipe was delicious and relatively easy to prepare. I also added about 1/4 c of peanut sauce when I added the brown sugar, garlic salt, etc. Next time I plan to try a little tofu in it as well. Thank you for a great winter soup to add to my collection."

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