Coconut Curry Chicken Soup

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

1. 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.
2. Meanwhile, prepare noodles according to package directions.
3. 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.
4. Drain noodles; divide among six large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

coconut milk, red curry, thin rice noodles, chicken broth, brown sugar, fish sauce, garlic salt, shredded rotisserie chicken, cabbage, carrots, bean sprouts, basil

Taken from www.tasteofhome.com/recipes/coconut-curry-chicken-soup/ (may not work)