Thai Curry Shrimp Soup
Peanutty Rice Noodles
Ingredients
- 1 (13.5-oz) can unsweetened light coconut milk
- 4 cups low-sodium chicken broth
- 1½ Tbsp curry powder
- 1 Tbsp low-sodium soy sauce
- 1 tsp fish sauce
- 1 (2-inch) piece ginger, peeled and sliced
- 1 jalapeño pepper, sliced
- 2 Tbsp fresh lime juice
- 1½ lb peeled and deveined wild-caught large shrimp (see Note)
- 1 (8-oz) pkg whole mushrooms, thinly sliced
- ¼ cup chopped fresh basil
Instructions
- Bring coconut milk, broth, curry powder, soy sauce, fish sauce, ginger, and jalapeño to a boil in Dutch oven over medium-high heat, and simmer 10 minutes. Stir in lime juice; simmer 10 minutes.
- Remove ginger from soup, and stir in shrimp and mushrooms. Cook 2 minutes or until shrimp turn pink. Spoon into 4 bowls; top with basil.
Side Dish Ingredients
- 4 oz rice noodles
- 1 carrot, shredded
- 1 Tbsp rice vinegar
- 2 tsp low-sodium soy sauce
- 2 tsp toasted sesame oil
- 3 Tbsp dry-roasted peanuts, chopped
- 2 green onions, thinly sliced
Side Dish Instructions
- Cook noodles according to package directions.
- Toss with carrots, vinegar, soy sauce, and oil. Stir in peanuts and green onions. Chill until ready to serve.
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