Thai Red Curry Soup

Thai Red Curry Soup
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

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 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.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.