Coconut Curry Chicken Soup Recipe

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

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. Yield: 6 servings.

Editor’s Note: This recipe was tested with Thai Kitchen Red Curry Paste.

Share on Google Plus

About chef imado

Hello! My Name Is Imad Qaidi, Cooking Holds a certificate of the Moroccan state and I have all the qualifications of the traditional and the modern cuisine of various well-known in the world of cooking states, Best Regards Admin.