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

Coconut Curry Chicken Soup Recipe

Read Reviews (5)
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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

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(5)

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
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3 Star
 (0)
2 Star
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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.

MY REVIEW
Reviewed Nov. 7, 2013

Not only does it taste fantastic, but it's waist friendly too using bean sprouts instead of noodles. I love it!

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