15-minute Thai shrimp-mushroom soup
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PersonalPoints™ per serving
This easy-to-make Thai-inspired soup wins for both speed and convenience. Except for the cilantro, you could easily have all of the ingredients for this recipe on hand in your pantry and freezer. Also, the entire recipe comes together in under 15 minutes, but you wouldn't know it because it's brimming with flavor thanks to the pre-made Thai paste. We call for green curry paste, but feel free to experiment with another (red or yellow) if that's what you have, or if that's your preference. Look for peeled and deveined shrimp in your grocery store freezer aisle, or ask your fishmonger to peel and devein the fresh shrimp for you (often they will).
Reduced-sodium chicken broth
Green curry paste
Canned straw mushrooms
15 oz, drained
1 tsp, Asian style
½ pound(s), peeled and deveined
Frozen green peas
½ cup(s), thawed
⅓ cup(s), fresh
- Whisk together the broth and curry paste in a medium saucepan; set over medium heat. Cook, whisking constantly, 1 minute.
- Stir in the mushrooms and fish sauce; bring to a simmer over high heat. Stir in the shrimp and cook, stirring occasionally, until just opaque throughout, about 2 minutes. Stir in the peas and cook, stirring occasionally, just until heated through, about 1 minute longer. Ladle the soup evenly into 2 bowls and serve sprinkled with the cilantro. Yields 1 cup per serving.