Thai Curry Soup with Shrimp

Total Time
33 min
15 min
18 min
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 shrimp

1 pound(s), peeled

low-fat evaporated milk

12 oz

light unsweetened coconut milk

1 cup(s), unsweetened


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


6 Tbsp, fresh, chopped

unsalted dry roasted peanuts

6 Tbsp, chopped


  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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