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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
  • Total Time
    Prep: 20 min. Cook: 35 min.
  • Makes
    6 servings

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 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.
Editor’s Note: This recipe was tested with Thai Kitchen Red Curry Paste.
Nutrition Facts
1 serving: 601 calories, 34g fat (26g saturated fat), 65mg cholesterol, 1722mg sodium, 50g carbohydrate (12g sugars, 4g fiber), 27g protein.

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Reviews

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Average Rating:
  • nessajo
    Dec 11, 2020

    No comment left

  • cindy
    Nov 11, 2020

    My Guy loves anything Thai and has traveled all over and this was just as good as ever he said and I concur!!! Very easy to make and authentic. I did add more spice to it with red pepper flakes. The cilantro, shredded carrots and cabbage adds the right crunch. I used vermicelli noodles and that works just as well if you cant find rice noodles. Delish!

  • Krystle
    May 24, 2020

    Amazing! I have been making this recipe for a few months now, and it is delicious! I have made this as stated as well as adding shrimp twice, and it turns out perfectly every time. Thank you for this delicious recipe!

  • Sheila
    Mar 13, 2020

    Thinking of trying this, but was wondering if it freezes well?

  • werlagurla
    Sep 23, 2019

    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.

  • Lindy52
    Feb 18, 2018

    Barbara, you missed the instructions near the end: "top servings with vegetables, basil and cilantro."

  • Bobby
    Dec 7, 2017

    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?

  • grandmascooking22
    Nov 22, 2017

    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.

  • Lorie
    Nov 19, 2017

    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.

  • Barbara
    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!