Thai Curry Soup with Shrimp
7
Points®
Total time: 33 min • Prep: 15 min • Cook: 18 min • Serves: 6 • Difficulty: Easy
Need a starter for your Thai-style feast? Look no further than this Thai curry soup with shrimp. Coconut milk, fresh ginger, and Thai curry paste (which is a blend of chiles, garlic, onion, lemongrass, ginger, cumin, coriander, fish sauce, and spices) are staples in Thai cuisine. The light coconut milk adds sweetness and creaminess (with little fat), and the ginger and curry paste add savory spice and fire. Look for coconut milk and red curry paste in the ethnic section of your supermarket. Peanuts are also ubiquitous ingredient in Thai cooking, but feel free to omit them from this recipe.
Ingredients
Cooked frozen shrimp
1 pound(s), peeled
2% evaporated milk
12 fl oz
Canned unsweetened light coconut milk
1 cup(s), unsweetened
Water
1 cup(s)
Thai curry paste
2 Tbsp, red, yellow, or masaman varieties
Uncooked string beans
9 oz, French-style variety
Packaged rice noodles
3 oz
Cilantro
6 Tbsp, fresh, chopped
Unsalted dry roasted peanuts
6 Tbsp, chopped
Instructions
1
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.
2
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.
3
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.
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