Thai Red Curry Soup

Ingredients

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

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 ...

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