Thai Red Curry Soup

Marcus Nilsson

Serves 4 Hands-On Time: 15m Total Time: 20m

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
1/2 teaspoon 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

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 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.

By Sara Quessenberry, April 2007

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Quick Tip

To reach your desired level of spiciness, add the red curry paste a little bit at a time. Look for the paste in the international or Asian section of the supermarket.