Rating: 3.5 stars
142 Ratings
  • 5 star values: 38
  • 4 star values: 23
  • 3 star values: 37
  • 2 star values: 30
  • 1 star values: 14
  • 142 Ratings
Sara Quessenberry

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
15 mins
total:
20 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the noodles according to the package directions.

    Advertisement
  • 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.

Nutrition Facts

941 calories; calories from fat 45%; fat 47g; saturated fat 39g; cholesterol 172mg; sodium 611mg; carbohydrates 88g; fiber 7g; sugars 13g; protein 50g.
Advertisement