Coconut Curry Chicken Soup
TOTAL TIME: Prep: 20 min. Cook: 35 min.
YIELD: 6 servings.
Similar to a Vietnamese pho rice noodle soup, this red coconut curry chicken soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas
Ingredients
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2 cans (13.66 ounces each) coconut milk
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1/3 to 1/2 cup red curry paste
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1 package (8.8 ounces) thin rice noodles
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2 cans (14-1/2 ounces each) chicken broth
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1/4 cup packed brown sugar
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2 tablespoons fish sauce or soy sauce
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3/4 teaspoon garlic salt
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3 cups shredded rotisserie chicken
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1-1/2 cups shredded cabbage
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1-1/2 cups shredded carrots
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3/4 cup bean sprouts
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Fresh basil and cilantro leaves
Directions
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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.
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2.
Meanwhile, prepare noodles according to package directions.
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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.
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4.
Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.
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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