Thai Red Curry Soup

Real Simple
Thai Red Curry SoupRecipe
Photo: Marcus Nilsson
Makes 4 servings


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


Prep: 15 Minutes
Other: 5 Minutes

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.

Tip: Some like it hot. To reach your desired level of spiciness, add the red curry paste a little bit at a time. Look for the paste in the international or Asian section of the supermarket.

Created date

March 2007

Nutritional Information

Calories 941
Caloriesfromfat 45 %
Fat 47 g
Satfat 39 g
Cholesterol 172 mg
Sodium 611 mg
Carbohydrate 88 g
Fiber 7 g
Sugars 13 g
Protein 50 g