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Thai Red Curry Soup

Photo: Marcus Nilsson
Prep time 15 mins
Other time 5 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  1. 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.