Thai Red Curry Soup

Thai Red Curry SoupMarcus Nilsson
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Serves 4| Hands-On Time: 15m | Total Time: 20m

Ingredients

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.
By Sara Quessenberry,  April 2007

Nutritional Information

  • Per Serving
  • Calories 941Calories From Fat 45%
  • Fat  47g
  • Sat Fat  39g
  • Cholesterol  172mg
  • Sodium  611mg
  • Carbohydrate  88g
  • Fiber  7g
  • Sugar  13g
  • Protein  50g
What does this mean? See Nutrition 101.

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Quick Tip

Bag of groceries
Red curry paste is found in the international or Asian section of the supermarket. Add it a little at a time until the dish is as spicy as you like.

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