Thai Coconut Curry Soup

This is a super simple soup with some classic Thai flavors. You will definitely want the thin rice noodles for this. Don't try to substitute.

20 mins

30 mins

Step 1

Bring coconut milk to a boil on medium high. Cook uncovered for 10 minutes to reduce and then stir in the curry paste.

Step 2

Cook the noodles according to package.

Step 3

Add broth, brown sugar, fish sauce, and garlic salt to the milk/curry mixture.

Step 4

Bring to a boil, then reduce heat and simmer uncovered for 10 minutes with regular stirring. Add chicken and stir until chicken is warmed.

Step 5

Drain the noodles and add to bowls. Pour soup over the noodles into the bowls and garnish with all the vegetables.

2 cans coconut milk

1/2 cup red curry paste

1 package (9 ounce) thin rice noodles

28 ounces chicken broth

1/4 cup brown sugar

2 tablespoons fish sauce

1 teaspoon garlic salt

3 cups shredded chicken

1.5 cups shredded cabbage

1.5 cups shredded carrots

3/4 cup bean sprouts

Basil for garnish

Dutch oven or large pot

Spatula