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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Love this soup, I make with extra red curry paste. I've substituted cooked shredded chicken in place of shrimp with good results. From Real Simple. Serves 4 to 6. Ingredients:
12 ounces uncooked spaghetti |
1 1/2 tablespoons red curry paste (or to taste - add a little at a time until desired heat is reached) |
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 |
Directions:
1. Cook the noodles according to the package directions.
2. In a large saucepan, over medium-high heat, combine the curry paste, coconut milk, broth, ginger, and salt.
3. Bring to a boil. Add the peas, mushrooms, and shrimp.
4. Lower the heat and simmer until the shrimp are cooked through and the vegetables are tender, about 4 minutes.
5. Divide the noodles and soup among individual bowls.
6. Sprinkle with the cilantro.
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