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Coconut Curry Chicken Soup

 Coconut Curry Chicken Soup
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
6 ServingsPrep: 20 min. Cook: 35 min.


  • 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


  • 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.

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Coconut Curry Chicken Soup (continued)

Editor’s Note: This recipe was tested with Thai Kitchen Red Curry Paste.
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.