Thai Red-curry Soup
We love the flavor and zing of this dish! This wonderful soup combines red-curry and ginger to create some very palatable, yet spicy heat. A very exciting combination of flavors with the shiitake mushrooms and the shrimp! Ingredients: 12 oz. 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. 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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