Spicy Thai Shrimp Soup
From sugarplum 15 years agoIngredients
- 14 large shrimp, peeled tail on shopping list
- 1 cup baby bella mushrooms, washed and whole shopping list
- 1/2 head cabbage, shredded shopping list
- 1 box College Inn Culinary broth in Thai coconut curry shopping list
- 1/2 red onion, sliced into small slivers shopping list
- grape tomatoes & cilantro for garnish shopping list
- red pepper flakes shopping list
- black pepper shopping list
How to make it
- Pour broth into large pot on stove, medium heat (the broth here is key, if you can't find this brand you can use veg or chicken and add curry powder to taste & one cup coconut milk but the pre-seasoned broth is fabulous & makes this recipe oh so easy)
- Add cabbage, mushrooms, onion
- Add black pepper to taste (you shouldn't need salt unless you used the veg/chicken broth substitute) and 1/2 to 1 tbsp red pepper flakes (depending on the amt of fire you like)
- Stir and simmer for about 20 minutes until veggies are soft and broth is hot
- Add shrimp and simmer until pink about 3 minutes
- Serve immediately with chopped cilantro and tomatoes
People Who Like This Dish 3
- alowsh87 Nowhere, Us
- chefmeow Garland, TX
- clbacon Birmingham, AL
- sugarplum Decatur, GA
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