Coconut Curry Chicken Soup Recipe

5 17 14
Coconut Curry Chicken Soup Recipe
Coconut Curry Chicken Soup Recipe photo by Taste of Home
Publisher Photo

Coconut Curry Chicken Soup Recipe

Read Reviews
5 17 14
Publisher Photo
Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

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

Directions

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.
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: 601 calories, 34g fat (26g saturated fat), 65mg cholesterol, 1722mg sodium, 50g carbohydrate (12g sugars, 4g fiber), 27g protein.

  • 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
  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

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Reviews forCoconut Curry Chicken Soup

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MY REVIEW
Barbara User ID: 9232965 276938
Reviewed Oct. 30, 2017

"There is a lack of instruction. Please check that. Nothing about the vegetables being added. I added the vegetables after adding the spices. I had two spoonfuls of the soup. Ummmmm good!"

MY REVIEW
Lorie User ID: 9298318 276933
Reviewed Oct. 29, 2017

"Excellent. ..."

MY REVIEW
Sobna User ID: 9295356 276798
Reviewed Oct. 26, 2017

"Hello. Red curry paste is not available in my country. How do i replace it?"

MY REVIEW
Summy User ID: 1386846 273241
Reviewed Sep. 19, 2017

"My biggest problem with this recipe is HOW CAN I STOP EATING IT??? I halved the recipe, since I'm cooking for myself, and I was doubting whether the five star reviews were for real. I did my best to make the recipe "as is." I used half fish sauce and half soy sauce. I didn't have chicken on hand, so I used some cubes of steak. As is, it is delicious, but then I realized I was missing a ginger flavor which I love, so I added some finely sliced pickled ginger along with the sliced fresh cabbage. So delicious. I also followed one reviewers suggestion to substitute bean sprouts for the noodles. I used 2/3 noodles and 1/3 bean sprouts. However, afterwards I was twirling up noodles and dipping them in the pot of soup, while standing at the kitchen sink. The only reason I stopped eating was to write this review! ??"

MY REVIEW
cindiak User ID: 221828 273177
Reviewed Sep. 18, 2017

"I love this soup when it starts getting cooler outside. I make it exactly as written and it's perfect for me."

MY REVIEW
AWD User ID: 352928 255816
Reviewed Oct. 23, 2016

"Delicious! My family loved it. Will make this again and again!"

MY REVIEW
Carly p User ID: 8951957 255269
Reviewed Oct. 10, 2016

"This was so delicious. Used a seafood mix of mussels and squid. Can't wait to make again."

MY REVIEW
lauramarielawson User ID: 5246360 237242
Reviewed Nov. 12, 2015

"Very good!"

MY REVIEW
JGa2595176 User ID: 496732 235389
Reviewed Oct. 21, 2015

"Super yummy. Husband was very excited I made this...tasty and delicious on a cold fall night. I could stand a little more spice and perhaps some crushed peanuts on top. Will make again for sure!"

MY REVIEW
Kyrgyz_girl User ID: 7578687 222410
Reviewed Mar. 9, 2015

"We love this soup!"

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