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

Cook the noodles according to the package directions.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.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.Divide the noodles and soup among individual bowls. Sprinkle with the cilantro.

Ingredients

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