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Coconut Curry Chicken Soup Recipe

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This recipe for Coconut Curry Chicken Soup is from ET's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans (13.66 oz) coconut milk
1/3 to 1/2 cup red curry paste
1 (8.8 oz) pkg thin rice noodles
2 cans (14 oz) chicken broth
1/4 cup packed brown sugar
2 TB fish sauce or soy sauce
1/4 tsp garlic salt
3 cups of shredded rotisserie chicken
1+1/2 cup shredded cabbage
1+1/2 cups shredded carrots
3/4 cups bean sprouts
fresh basil & cilantro leaves
Directions:
Directions:
In a dutch oven, bring coconut milk to a boil. Cook uncovered for 10 to 12 minutes until liquid is cooked down reduced to 3 cups. Stir in curry paste & stir until completely dissolved.

Meanwhile, prepare noodles according to package directions.

Add chicken broth, sugar, sauce & garlic salt to mix & return to a boil.Reduce heat & simmer for 10 minutes, stirring occassionally. Stir in chicken & heat through,

Drain noodles, then divide them amongst 6 bowls.Ladle soup over the noodles, then top with veggies & leaves.

 

 

 

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