Instructions
Step 1
Bring 2 can(s) coconut milk to a boil on medium high. Cook uncovered for 10 minutes to reduce and then stir in the 1/2 cup(s) red curry paste.
Step 2
Cook the 1 can(s) thin rice noodles (9 ounce package) according to package.
Step 3
Add 28 ounce(s) chicken broth, 1/4 cup(s) brown sugar, 2 tablespoon(s) fish sauce, and 1 teaspoon(s) 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 3 cup(s) shredded chicken and stir until chicken is warmed.
Step 5
Drain the 1 can(s) thin rice noodles (9 ounce package) and add to bowls. Pour soup over the noodles into the bowls and garnish with 1 1/2 cup(s) shredded cabbage, 1 1/2 cup(s) shredded carrots, 3/4 cup(s) bean sprouts, and Basil for garnish.
Ingredients
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2 can(s) coconut milk
1/2 cup(s) red curry paste
1 can(s) thin rice noodles (9 ounce package)
28 ounce(s) chicken broth
1/4 cup(s) brown sugar
2 tablespoon(s) fish sauce
1 teaspoon(s) garlic salt
3 cup(s) shredded chicken
1 1/2 cup(s) shredded cabbage
1 1/2 cup(s) shredded carrots
3/4 cup(s) bean sprouts
Basil for garnish
Tools
Dutch oven or large pot
Spatula