Thai Red Curry Soup

0704noodle-shrimp
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 941 calories
    • Calories 45 calories from fat
    • Fat 47 g
    • Sat Fat 39 g
    • Cholesterol 172 mg
    • Sodium 611 mg
    • Protein 50 g
    • Carbohydrate 88 g
    • Sugar 13 g
    • Fiber 7 g

Ingredients

  1. Check 12ounces chow mein noodles or spaghetti
  2. Check 1 1/2tablespoons red curry paste
  3. Check 2 14-ounce cans coconut milk
  4. Check 1/2cup low-sodium chicken broth
  5. Check 2teaspoons grated ginger
  6. Check kosher salt
  7. Check 4ounces sugar snap peas, cut in half
  8. Check 4ounces shiitake mushrooms, sliced
  9. Check 1pound medium shrimp, peeled and deveined
  10. Check 1cup fresh cilantro leaves

Directions

  1. Cook the noodles according to the package directions.
  2. Meanwhile, in a large saucepan, over medium-high heat, combine the curry paste, coconut milk, broth, ginger, and ½ teaspoon salt. Bring to a boil.
  3. Add the peas, mushrooms, and shrimp. Lower the heat and simmer until the shrimp are cooked through and the vegetables are tender, about 4 minutes.
  4. Divide the noodles and soup among individual bowls. Sprinkle with the cilantro.