Ingredients
2 cans (13.66 ounces each) coconut milk1/3 to 1/2 cup red curry paste1 package (8.8 ounces) thin rice noodles2 cans (14-1/2 ounces each) chicken broth1/4 cup packed brown sugar2 tablespoons fish sauce or soy sauce3/4 teaspoon garlic salt3 cups shredded rotisserie chicken1-1/2 cups shredded cabbage1-1/2 cups shredded carrots3/4 cup bean sproutsFresh basil and cilantro leaves
Preparation
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.
Meanwhile, prepare noodles according to package directions.
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.
Drain noodles; divide among 6 large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.
