Photo: Marcus Nilsson Photo by: Photo: Marcus Nilsson

Thai Red Curry Soup

Real Simple APRIL 2007

  • Yield: Makes 4 servings
  • Prep time:15 Minutes
  • Other:5 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 941
  • Calories from fat: 45%
  • Fat: 47g
  • Saturated fat: 39g
  • Cholesterol: 172mg
  • Sodium: 611mg
  • Carbohydrate: 88g
  • Fiber: 7g
  • Sugars: 13g
  • Protein: 50g

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Thai Red Curry Soup recipe