Cooked - Coconut Curry Soup

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Coconut Curry Soup

6.0

2 cans (13.66 ounces each) coconut milk

⅓ to ½ cup red curry paste

1 package (8.8 ounces) thin rice noodles

2 cans (14-½ ounces each) chicken broth

¼ cup packed brown sugar

2 tablespoons fish sauce or soy sauce

¾ teaspoon garlic salt

3 cups shredded rotisserie chicken

½ cups shredded cabbage

½ cups shredded carrots

¾ cup bean sprouts

Fresh basil and cilantro leaves

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.
Meanwhile, prepare noodles according to package directions.
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.
Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 58 weeks ago

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