Delicious and Easy to Cook: Coconut Curry Chicken Soup

Delicious and Easy to Cook: Coconut Curry Chicken Soup.

Get original recipe here.

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.
5. 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.