Coconut Curry Chicken Soup

similar to a Vietnamese pho rice noodle soup, this red curry soup packs large taste and a bit of warmth. The crisp uncooked veggies help cool things down.

INGREDIENTS

• 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
• 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
• 3 cups shredded rotisserie chicken
• 1-1/2 cups shredded carrots
• 3/4 cup bean sprouts
• 1-1/2 cups shredded cabbage
• Fresh basil and cilantro leaves

INSTRUCTIONS

1. In a Dutch oven, carry coconut milk to a boil. prepare dinner, uncovered, 10-12 minutes or until liquid is reduced to a few cups. Stir in curry paste until absolutely dissolved.
2. in the meantime, put together noodles consistent with bundle instructions.
3. add broth, brown sugar, fish sauce and garlic salt to curry combination; go back to a boil. lessen warmness; simmer, uncovered, 10 mins, stirring from time to time. Stir in fowl; heat thru.
4. Drain noodles; divide among six large soup bowls. Ladle soup over noodles; pinnacle servings with greens, basil and cilantro.