Coconut Curry Chicken Soup

Name: Coconut Curry Chicken Soup
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 6 servings Fresh basil and cilantro leaves; 78 milliliters bean sprouts; 55 grams packed brown sugar; 105 grams shredded cabbage; 775 grams cans each) coconut milk; 192 grams shredded carrots; 794 grams cans each) chicken broth; 1 teaspoons garlic salt; 79 grams red curry paste; 249 grams package thin rice noodles; 710 grams shredded rotisserie chicken; 2 Tbsps fish sauce or soy sauce

If you want to add more Indian recipes to your repertoire, Coconut Curry Chicken Soup might be a recipe you should try. This recipe covers 28% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free recipe has 1171 calories, 73g of protein, and 53g of fat per serving. This recipe serves 6. It is perfect for Winter. A few people really liked this main course. If you have curry paste, basil and cilantro leaves, soy sauce, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 55 minutes. Users who liked this recipe also liked Thai Coconut Curry Lentil Soup, Thai Coconut Curry Soup, and Kofat Curry/meat Ball Curry.

Instructions

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.

Ingredients you will need

Coconut Milk

Curry Paste

Equipment you will use

Dutch Oven

Meanwhile, prepare noodles according to package directions.

Ingredients you will need

Pasta

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.

Ingredients you will need

Brown Sugar