- 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.
Reviews for Coconut Curry Chicken Soup
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I've made this soup several times for my family and they love it!
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.
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!
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!
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.