15-Minute thai shrimp-mushroom soup

1
0
0
Smartpoints value per serving
Total Time
11 min
Prep
6 min
Cook
5 min
Serves
4
Difficulty
Easy
This easy-to-make Thai-inspired soup wins for speed and convenience. Except for cilantro, you could easily have all of the ingredients for this recipe on-hand in your pantry and freezer. 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 on hand, or if that's your preference. Look for peeled and de-veined shrimp in your grocery store freezer aisle, or ask your fishmonger to peel and de-vein the fresh shrimp for you (often they will).

Ingredients

reduced-sodium chicken broth

2 cup(s)

green curry paste

1 Tbsp

canned straw mushrooms

15 oz, drained

fish sauce

1 tsp, Asian style

uncooked shrimp

½ pound(s), peeled and deveined

frozen green peas

½ cup(s), thawed

cilantro

cup(s), fresh

Instructions

  1. Whisk together the broth and curry paste in a medium saucepan; set over medium heat. Cook, whisking constantly, 1 minute.
  2. 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.

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