Thai Red Curry Soup

Thai Red Curry Soup
Marcus Nilsson
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preparation
15
minutes
cooking
20
minutes
Serves 4

Ingredients

12
ounces
chow mein noodles or spaghetti
1 1/2
tablespoons
red curry paste
2
14-ounce cans coconut milk
1/2
cup
low-sodium chicken broth
2
teaspoons
grated ginger
kosher salt
4
ounces
sugar snap peas, cut in half
4
ounces
shiitake mushrooms, sliced
1
pound
medium shrimp, peeled and deveined
1
cup
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.
Sara Quessenberry
March 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 45 %
  • Fat 47 g
  • Sat Fat 39 g
  • Cholesterol 172 mg
  • Sodium 611 mg
  • Carbohydrate 88 g
  • Fiber 7 g
  • Sugar 13 g
  • Protein 50 g
What does this mean? See Nutrition 101.

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