15-Minute Thai Shrimp-Mushroom Soup
- Total Time
With this Thai paste you can add the flavors of green chile, garlic, lemongrass, shallots, Kaffir lime, cumin, and coriander to the dish of your choice.
reduced-sodium chicken broth2 cup(s)
green curry paste1 Tbsp
canned straw mushrooms15 oz, drained
fish sauce1 tsp, Asian style
uncooked shrimp½ pound(s), peeled and deveined
frozen green peas½ cup(s), thawed
cilantro⅓ 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.