Coconut Curry Chicken Soup
Similar to a Vietnamese pho rice noodle soup, my coconut curry chicken soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down.
—Monnie Norasing, Mansfield, TX
Prep: 20 min. • Cook: 35 min. • Makes: 6 servings
- 2 cans (13.66 oz. each) coconut milk
- ⅓ to ½ cup red curry paste
- 1 pkg. (8.8 oz.) thin rice noodles
- 2 cans (14 ½ oz. each) chicken broth
- ¼ cup packed brown sugar
- 2 Tbsp. fish sauce or soy sauce
- ¾ tsp. garlic salt
- 3 cups shredded rotisserie chicken
- 1 ½ cups shredded cabbage
- 1 ½ cups shredded carrots
- ¾ cup bean sprouts
- Fresh basil and cilantro leaves
- 1. In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, for 10-12 minutes or until the liquid is reduced to 3 cups. Stir in curry paste until completely dissolved.
- 2. Prepare rice noodles according to package directions.
- 3. Add broth, brown sugar, fish sauce and garlic salt to the curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in shredded chicken; heat through.
- 4. Drain the noodles; divide among 6 large soup bowls. Ladle the soup over noodles; top servings with vegetables, basil and cilantro.
1 serving: 601 cal., 34g fat (26g sat. fat), 65mg chol., 1722mg sod., 50g carb. (12g sugars, 4g fiber), 27g pro.