Thai Red-curry Soup

Thai Red-curry ~ Super Soups

We love the flavor and zing of this dish!

If you're a fan of Thai red curry, you'll want to try this soup.

We found this to be a deliciously spicy soup, it hit the right flavor notes for both of us, very warming with lots of veggies and pretty easy to make.

This is a nice, simple curry, and a favorite with us, and just recently our adult kids.

On occasion, we've added bok choy and it always a great veggie addition.

We like to go to the market on Granville Island, here in Vancouver and pick and choose the fresh vegetables that motivate us on that given day.

So we suggest you trick this recipe up to your liking with whatever ingredients motivate you next time you're at your local farmers market.

Whatever you do, do it as fresh and organic as possible!

This wonderful soup combines a variety of ingredients, including ginger that create some very palatable, yet spicy heat.

A very exciting combination of flavors between the shiitake mushrooms and the shrimp!

This has become one of our top ten favorite soups and we like to prepare it when we're in a jam and need dinner quick!

It's quite easy, tasty, and perfect for a cold winters week-night.

The blend of coconut milk and red curry paste is the perfect combination for a Thai style soup without any fuss.

I will warn you though, the red-curry does have a nice kick to it.

It will warm your tummy and leave you feeling quite satisfied.

If you don’t like spicy food, just reduce the amount of curry paste to your liking.

Ingredients:

12 oz. whole wheat chow mien noodles or spaghetti

1-1/2 Tbs. red-curry paste

2 14-oz. cans coconut milk

1/2 c. low-sodium chicken broth

2 tsp. grated ginger

1/2 tsp. sea salt

4 oz. sugar snap peas, cut in half

4 oz. shiitake mushrooms, sliced

1 lb. medium shrimp, peeled and de-veined

1 c. 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.

Chef's Tip: Some like it hot.

To reach your desired level of spiciness, add the curry paste a little bit at a time.

Look for the paste in the international or Asian section of the supermarket.

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