Coconut Curry Chicken Soup

This one packs big flavor and a bit of heat - perfect for a rainy day:
(6 servings)

2 cans (13.66 oz. each) coconut milk
1/3-1/2 cup red curry paste
1 pkg. (8.8 oz.) thin rice noodles
2 cans (14&1/2 oz. each) low sodium* chicken broth
1/4 cup packed brown sugar
2 T. fish sauce or Ponzu Citrus Sauce*
3/4 t. Johnny's Garlic Seasoning*
3 cups shredded rotisserie chicken
1&1/2 cups shredded cabbage
1*1/2 cups shredded carrots
3/4 cup mung* bean sprouts
Fresh lime* basil and cilantro leaves

In a Dutch oven, bring coconut milk to a boil. Cook, uncovered, 10-12 mins. or until the liquid is reduced to 3 cups. Stir in curry paste until completely dissolved. Meanwhile, prepare noodles according to package directions. Add chicken broth, brown sugar, fish sauce, and Johnny's to curry mixture; return to a boil. Reduce heat; simmer, uncovered, 10 mins., stirring occasionally. Stir in chicken; heat through. Drain noodles; divide among six large soup bowls. Ladle soup over noodles; top with veggies, basil and cilantro.

"Kindness is in our power even when fondness is not." ~ Samuel Johnson

Have FUN today!!

Love,

MM