Curry Soup with Shrimp


This is such a delicious and addictive soup – if you like Thai flavors, you have to try this! It is near impossible to believe that a hefty serving with rice noodles, shrimp and an amazing, creamy coconut-curry broth only has 7 Points Plus. It is fabulous!

1 pound Shrimp deveined and shelled (tail on optional)
1 8-ounce box Annie Chun’s Pad Thai Noodles Brown Rice if you can find them
1 tablespoon canola oil
1/4 cup shallots chopped
4 cloves garlic chopped
2 teaspoons red curry paste I like Thai Kitchen
1 1/2 teaspoons curry powder
1/2 teaspoon turmeric
1/2 teaspoon ground coriander
6 cups low sodium chicken broth I like Trader Joe’s Organic
1 13.5-ounce can Light Coconut Milk
1/2 cup scallions chopped
2 tablespoons fish sauce I like Thai Kitchen
2 tablespoons sugar
1/4 teaspoon crushed red pepper flakes
1/2 pound snow peas trimmed and cut into half crosswise
1/2 pound baby spinach leaves
1/2 cup cilantro chopped
1 1/2 limes – 1 cut into 8 wedges for serving and 1 cut into 2 halves
1/2 tablespoon Sriracha Hot Chili Sauce optional
Fill a soup pot or dutch oven ¾ full of water and bring to a boil. While water is heating, prepare your ingredients. This soup only takes minutes to assemble; most of the work is in the preparation so make sure not to skip this part! Chop garlic cloves in food processor. Set aside. Place shallots in food processor. TIP: Just throw a handful in and measure ¼ cup after it is chopped. If you don’t have enough, process a bit more. If you have too much, put the extra in a container and throw it the next recipe you cook that calls for garlic. Next, place scallions in food processor. Pulse a few times until evenly chopped. Finally, place cilantro in processor. . Process until well chopped. Grab 4 ramekins or small dishes; place canola oil in one. In 2nd dish, combine fish sauce and sugar. In 3rd dish, combine red curry paste, curry powder, turmeric, and ground coriander. In last dish, place crushed red pepper flakes. Trim ends of snow peas and cut into half. Cut 1 lime into 8 wedges for serving. Cut other lime in half. Open chicken broth and coconut milk. When water comes to a boil, drop in shrimp and cook for 3 to 4 minutes. Do NOT drain (we are going to use this same boiling water for the rice noodles in a few minutes). Use a slotted spoon to remove shrimp from boiling water. Place shrimp into a colander in sink and run cold water over them for 1 to 2 minutes. Drain and set aside. Let water come back to a boil and drop in rice noodles. Stir to separate and cook according to package directions. When done, drain into a colander and rinse with cold water for 1 to 2 minutes. Drain and set aside. Using same pot, heat canola oil over medium high heat. Add shallot, garlic, and spice mixture to pot; saute 1 minute, stirring constantly. Add broth to pot, allow to come to a boil. Next add coconut milk; reduce heat to a simmer, and cook for 5 minutes. Add sugar and fish sauce mixture along with chopped scallions. Cook for 2 minutes. Add spinach and snow peas and cook for 1 additional minute. Turn off heat, add in shrimp, rice noodles, cilantro, and crushed red pepper flakes. Squeeze in half of one lime. If you like your food a bit spicy or with a kick, add in ½ tablepsoon Sriracha or your favorite Asian hot sauce. Serve with lime wedges and Enjoy!


379% DV

3% DV

31% DV

11% DV

16% DV

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