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Thai Red Curry Soup

Thai Red Curry Soup
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Serves 4| Hands-On Time: | Total Time:



  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 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 .

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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