Coconut Curry Chicken Soup
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
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
Reviews
This soup is delicious! Wanting to use the ingredients i had on hand, I modified by using one can of coconut milk and one can of coconut cream, a 4oz jar of red curry paste, about 4 cups of homemade broth, roughly chopped mushrooms, 1in freshly grated ginger, and a few shakes of crushed red pepper flakes. I will definitely be making this again.
Barbara, you missed the instructions near the end: "top servings with vegetables, basil and cilantro."
Good but it was missing something. Can't put my finger on it but definitely needed something else - maybe ginger? Salt? More basil and cilantro? Anybody else thinking the same?
I used coconut milk that I buy in the half gallon for my smoothies. It was fine. I cut the brown sugar in half as I don't like sweet HOT food but it was very good.
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!