Name: Coconut Curry Soup
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
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

Enjoy a taste of Thai cuisine with this coconut curry soup that needs just 20 minutes of prep time. Packed with chicken, vegetables and bold spices, it's a comforting and delicious dish for busy weeknights.

Coconut Curry Soup

coconut milk

red curry paste

(8.8 ounces) thin rice noodles

chicken broth

brown sugar

fish sauce or soy sauce

garlic salt

chicken

cabbage

carrots

bean sprouts

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.

Easy to prepare and really tasty.  Great soup for a chilly evening.

Amazing! I have been making this recipe for a few months now, and it is delicious! I have made this as stated as well as adding shrimp twice, and it turns out perfectly every time. Thank you for this delicious recipe!

This soup is delicious! Wanting to use the ingredients i had on hand, I modified by using one can of coconut milk and one can of coconut  cream, a 4oz jar of red curry paste, about 4 cups of homemade broth, roughly chopped mushrooms, 1in freshly grated ginger, and a few shakes of crushed red pepper flakes. I will definitely be making this again.

My Guy loves anything Thai and has traveled all over and this was just as good as ever he said and I concur!!!  Very easy to make and authentic.  I did add more spice to it with red pepper flakes.  The cilantro, shredded carrots and cabbage adds the right crunch.  I used vermicelli noodles and that works just as well if you cant find rice noodles. Delish!

My biggest problem with this recipe is HOW CAN I STOP EATING IT??? I halved the recipe, since I'm cooking for myself, and I was doubting whether the five star reviews were for real. I did my best to make the recipe "as is." I used half fish sauce and half soy sauce. I didn't have chicken on hand, so I used some cubes of steak. As is, it is delicious, but then I realized I was missing a ginger flavor which I love, so I added some finely sliced pickled ginger along with the sliced fresh cabbage. So delicious. I also followed one reviewers suggestion to substitute bean sprouts for the noodles. I used 2/3 noodles and 1/3 bean sprouts. However, afterwards I was twirling up noodles and dipping them in the pot of soup, while standing at the kitchen sink. The only reason I stopped eating was to write this review! ??

Delicious!  My family loved it.  Will make this again and again!

I used coconut milk that I buy in the half gallon for my smoothies. It was fine.  I cut the brown sugar in half as I don't like sweet HOT food but it was very good.

AMAZING! I made this as an alternative to the usual chicken soup when my husband was sick and I think the spiciness (which wasn't too much at all) helped with the congestion some. I left out the cilantro and forgot about the basil, used fish sauce instead of soy, and used a "rainbow slaw" bagged mix to cut down the prep. A friend of mine said he's going to try it with crab or shrimp instead of chicken and I think I'll try that next time because it sounds like it would be very tasty. An instant winner here.

I love this soup when it starts getting cooler outside. I make it exactly as written and it's perfect for me.

Good but it was missing something. Can't put my finger on it but definitely needed something else - maybe ginger? Salt? More basil and cilantro? Anybody else thinking the same?

This recipe was delicious and relatively easy to prepare.  I also added about 1/4 c of peanut sauce when I added the brown sugar, garlic salt, etc.  Next time I plan to try a little tofu in it as well.  Thank you for a great winter soup to add to my collection.

Not only does it taste fantastic, but it's waist friendly too using bean sprouts instead of noodles. I love it!

This was so delicious.  Used a seafood mix of mussels and squid.   Can't wait to make again.

This soup was delicious!  The cooking  down of the coconut milk yielded  very rich flavor.   I also added a bag of frozen Asian vegetables (found at Costco) and about 1 tbsp of fresh grated ginger.  The family loved it and there wer no leftovers.  This would also be great with shrimp.  Thank you Monnie for this wonderful recipe.

I've made this soup several times for my family and they love it!

Super yummy. Husband was very excited I made this...tasty and delicious on a cold fall night. I could stand a little more spice and perhaps some crushed peanuts on top. Will make again for sure!

This was absolutely delicious.  I only did 1/4C of the curry paste and that was still pretty hot for my midwest tastebuds!  I would probably cut it back a bit more next time.  Great soup!

Coconut Curry Soup

Prep Time: 20 minutes

Cook Time: 35 minutes

Total: 55 minutes

Servings: 6

Author : Christabel Lobo

Ingredients

Instructions

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