Coconut Curry Chicken Soup

I made this for dinner last night and it was so good! I found it in Taste of Home magazine. It's actually pretty easy to make too and it's perfect on a cold evening. It has become one of my favorite recipes. I found the coconut milk at Dollar Tree, but the curry paste was another story. You may want to call the store ahead to be sure they have it. I ended up finding mine at Whole Foods market. For the shredded cabbage and carrot, I found a coleslaw blend in the salad section on clearance for $.59-- it worked perfectly and saved some prep time. I love that the recipe calls for rotisserie chicken too, which saves a lot of time. This recipe is so easy and so delicious, enjoy!

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.

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