Thai Red Curry Soup

Thai Red Curry Soup
Photo by Marcus Nilsson


  • ½ cup low-sodium chicken broth
  • 4 ounces sugar snap peas, cut in half
  • 12 ounces chow mein noodles or spaghetti
  • 2 14-ounce cans coconut milk
  • 1 ½ tablespoons red curry paste
  • 4 ounces shiitake mushrooms, sliced
  • 1 cup fresh cilantro leaves
  • + 3 more ingredients
    • ½ teaspoon kosher salt
    • 2 teaspoons grated ginger
    • 1 pound medium shrimp, peeled and deveined

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 ...

View full recipe at My Recipes


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