Coconut Curry Chicken Soup submitted by Mom Johnson
From Taste of Home, this soup packs in big flavor - add more heat by using more red curry paste as desire! A great way to use up that Costco rotisserie chicken! (And a bag of shredded cabbage/slaw mixture saves time too.)

In a Dutch oven, bring coconut milk to a boil and cook, uncovered for 10-12 minutes or until liquid is reduced to about 3 cups. Whisk in curry paste until completely dissolved.

Meanwhile, prepare noodles according to package instructions.

Add broth, brown sugar, fish sauce and garlic salt to curry mixture; return to a boil. Reduce heat, simmer uncovered for about 10 minutes, stirring occasionally. (I added the shredded cabbage and carrots to simmer at this point also.) Stir in the chicken and heat through.

Drain the noodles and divide among 6 large soup bowls. Ladle the soup over the noodles and top with bean sprouts, basil and cilantro. Makes 6 servings.

v 2 cans (13 oz. each) lite coconut milk
v 1/3-1/2 cup red curry paste
v 8-10 ounces thin rice noodles
v 2 cans (14 oz. each) chicken broth
v 1/4 cup packed brown sugar
v 2 T. fish sauce
v 3/4 tsp garlic salt
v 3 cups shredded rotisserie chicken
v 1 1/2 cups shredded cabbage
v 1 1/2 cups shredded carrots
v 3/4 cup fresh bean sprouts
v Fresh basil and cilantro leaves