Thai Curry Soup with Shrimp
- Total Time
Peanuts are a ubiquitous ingredient in Thai cooking, but if you’d like to omit them from this recipe you’ll lower the per-serving SmartPoints value.
cooked shrimp1 pound(s), peeled
low-fat evaporated milk12 oz
light unsweetened coconut milk1 cup(s), unsweetened
Thai curry paste2 Tbsp, red, yellow, or masaman varieties
uncooked string beans9 oz, French-style variety
packaged rice noodles3 oz
cilantro6 Tbsp, fresh, chopped
unsalted dry roasted peanuts6 Tbsp, chopped
- Place the shrimp in a colander in the sink; rinse with cold running water, tossing occasionally, until thawed, about 5 minutes. Drain well and pat dry with paper towels; set aside.
- Meanwhile, combine the evaporated milk, coconut milk, water, and curry paste in a soup pot or Dutch oven set over high heat; bring just to a simmer. Add the green beans and rice noodles; bring back to a simmer. Adjust the heat and simmer gently, stirring occasionally, until the noodles are just tender, 8 – 10 minutes.
- Stir in the shrimp and continue cooking until heated through, about 3 minutes more. Ladle into bowls and top each portion with 1 tablespoon of the cilantro and 1 tablespoon of the peanuts. Yields generous 1 cup per serving.