Coconut Curry Chicken Soup Recipe | Taste of Home
"Similar to a Vietnamese pho rice noodle soup, this red curry soup packs big flavor and a bit of heat. The crisp raw vegetables help cool things down. —Monnie Norasing, Mansfield, Texas..."
INGREDIENTS
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2 cans (13.66 ounces each) coconut milk
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1/3 to 1/2 cup red curry paste
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1 package (8.8 ounces) thin rice noodles
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2 cans (14-1/2 ounces each) chicken broth
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1/4 cup packed brown sugar
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2 tablespoons fish sauce or soy sauce
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3/4 teaspoon garlic salt
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3 cups shredded rotisserie chicken
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1-1/2 cups shredded cabbage
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1-1/2 cups shredded carrots
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3/4 cup bean sprouts
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Fresh basil and cilantro leaves
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