Thai Red Curry Soup
From mrspotatohead 11 years ago
- 15 minutes to make
- Serves 4
Love this soup, I make with extra red curry paste. I've substituted cooked shredded chicken in place of shrimp with good results. From "Real Simple." Serves 4 to 6.
Ingredients
- 12 ounces uncooked spaghetti shopping list
- 1 1/2 tablespoons red curry paste (or to taste - add a little at a time until desired heat is reached) shopping list
- 2 14-ounce cans coconut milk shopping list
- 1/2 cup low-sodium chicken broth shopping list
- 2 teaspoons grated ginger shopping list
- 1/2 teaspoon kosher salt shopping list
- 4 ounces sugar snap peas, cut in half shopping list
- 4 ounces shiitake mushrooms, sliced shopping list
- 1 pound medium shrimp, peeled and deveined shopping list
- 1 cup fresh cilantro leaves shopping list
How to make it
- Cook the noodles according to the package directions.
- 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.
People Who Like This Dish 4
- VirginiaLynn Clover, SC
- ttaaccoo Buffalo, NY
- jgrassan Chicago
- mrspotatohead Minneapolis, MN
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