Instructions
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.
Ingredients
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
Tools
Dutch oven or large pot
Spatula