Thai Red Curry Soup

Ingredients

• 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

Preparation

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.