- 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 forCoconut Curry Chicken Soup
"Excellent. ... I've made this several times since I found this recipe. I can't get over how easy it is to make and how delicious it is. I've added a variety of vegetables to the broth mixture...just to add color. Definitely on my favorite foods to eat list."
"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!"
"Hello. Red curry paste is not available in my country. How do i replace it?"
"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! ??"
"I love this soup when it starts getting cooler outside. I make it exactly as written and it's perfect for me."
"Delicious! My family loved it. Will make this again and again!"
"This was so delicious. Used a seafood mix of mussels and squid. Can't wait to make again."
"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!"
"We love this soup!"