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Coconut Curry Chicken Soup


  • 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.

Nutrition Facts

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


Average Rating:
  • Lindy52
    Dec 31, 1969

    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
    Dec 31, 1969

    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
    Dec 31, 1969

    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!

  • Sobna
    Dec 31, 1969

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

  • Summy
    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! ??

  • cindiak
    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.

  • AWD
    Oct 23, 2016

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

  • Carly p
    Oct 10, 2016

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

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