Servings: 6 servings

2 cans (13.66 ounces each) coconut milk 2 cans (13.66 ounces each) coconut milk
1/3 to 1/2 cup red curry paste ⅓ to ½ cup red curry paste
1 package (8.8 ounces) thin rice noodles 1 package (8.8 ounces) thin rice noodles
2 cans (14-1/2 ounces each) chicken broth 2 cans (14-½ ounces each) chicken broth
1/4 cup packed brown sugar ¼ cup packed brown sugar
2 tablespoons fish sauce or soy sauce 2 tablespoons fish sauce or soy sauce
3/4 teaspoon garlic salt ¾ teaspoon garlic salt
3 cups shredded rotisserie chicken 3 cups shredded rotisserie chicken
1-1/2 cups shredded cabbage 1-½ cups shredded cabbage
1-1/2 cups shredded carrots 1-½ cups shredded carrots
3/4 cup bean sprouts ¾ cup bean sprouts
Fresh basil and cilantro leaves Fresh basil and cilantro leaves

In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10 to 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 six large soup bowls. Ladle soup over noodles; top servings with vegetables, basil and cilantro.

Editor’s Note: This recipe was tested with Thai Kitchen Red Curry Paste.  Editor’s Note: This recipe was tested with Thai Kitchen Red Curry Paste.