Thai Curry Soup with Shrimp

Thai Curry Soup with Shrimp | Very Culinary

by Amy Flanigan on November 29, 2012 · 10 comments

We’re like the house of steel over here – rarely do any of us get sick. I can actually count on one hand how many times Trevor has come down with something in 4 1/2 years. Pretty incredible.

So, when the school nurse called me the other day to say that “Haley doesn’t feel well,” I was skeptical, especially since I knew she had a substitute teacher that day. But I also knew there had been a virus going around and didn’t want to take any chances. 

Starve a cold, feed a flu. Wait…starve a flu, feed a cold? Or.. starve a cold, feed a fever? ACK. Who cares! You’re supposed to make soup!

And that’s what I did.

This had a great balance of tangy from the lime and heat from the curry paste. I used bell pepper and snap peas because I always have those on hand, but you could include carrots or mushrooms, changing the cooking time accordingly. Honestly, the broth and noodles alone hit the spot.

And p.s. Haley reportedly felt fine within a couple hours. Was it the soup? Or an afternoon on the couch watching The Little Mermaid? We’ll never know…

Thai Curry Soup with Shrimp
Serves 4-6
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients
• vegetable oil
• 2 (3.5 ounce) packages Top Ramen, spice packet discarded
• 1 tablespoon Thai red curry paste
• 2 cups chicken stock
• 1 (14 ounce) can unsweetened light coconut milk
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1/2 pound shrimp, peeled and deveined
• 1 1/2 cups (about 4 ounces) fresh sugar snap peas
• 1 cup sliced red bell pepper
• fresh basil for garnish

Directions
Fill a medium pot with water and bring to a boil. Add noodles, breaking up if desired. Cook 3 minutes, stirring occasionally. Drain and drizzle a small amount of vegetable oil on top, mix gently, to prevent sticking. Set aside.

In the meantime, heat 1 tablespoon vegetable oil over medium-high heat in a large saucepan. Add the curry paste and cook, stirring, for about 30 seconds. Add the chicken stock, coconut milk, lime juice, and fish sauce; bring to a simmer and cook for 2-3 minutes until fragrant.

Add the shrimp, snap peas, and bell pepper and cook until the veggies are al dente, about 3 minutes.

To serve, divide noodles between bowls. Pour soup over the top and garnish with some sliced fresh basil leaves.

(inspired from my Thai Coconut Curry Shrimp)

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Leave a Comment

{ 10 comments… read them below or add one }

Jayne December 11, 2012 at 7:05 pm

This is calling out to me. I’m craving something hot and soupy so bad right now.

Reply

Smitten Foodie December 11, 2012 at 6:53 pm

Hi there,
Kristy over @ wicked noodle was raving about you, so had to stop by. This recipe caught my eye, love thai curry, and shrimp!
Take care
Connie

Reply

Amy December 11, 2012 at 8:12 pm

Greetings Connie! I adore Kristy to absolute pieces…so thrilled you dropped by. Welcome welcome to my world! :D

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Joanne November 29, 2012 at 6:04 pm

I think it’s starve a cold, feed a fever…but to be honest, I feed everything. All the time. Somehow on the (VERY) rare occasions I get sick all I want to do is eat! And watch the little mermaid…Haley and I apparently have a lot in common.

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Paul November 29, 2012 at 12:43 pm

I don’t feel so good. I think I’m coming down with something. *COUGHCOUGH*

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Melissa November 29, 2012 at 11:03 am

Yum. Just yum. I have a Thai Coconut Curry Stew from F&W bookmarked that I think I need to move up the list…

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kristy @ the wicked noodle November 29, 2012 at 8:31 am

I think it was the soup, the Little Mermaid and a healthy dose of MOM! Kylie is home today, too, and guess what I’m making? SOUP! I wish I’d seen this before I’d gone to the store though…but now I’ll just make it next week!

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jan winning November 29, 2012 at 7:34 am

yeah……that is really a nice comfort soup…..I got very sick in Burma (Myanmr) a couple of years ago….I eat “street food’ because I always want the full experience…and I paid the price… In any case….I opted out of the “boat tour around the northern lake” for a day of rest in a resort…and the waitstaff couldn’t wait on me enough. After I turned a lighter shade of green and became hungry, they made me a soup similar (sans shrimp, bu with coconut milk)….it was wonderful…!!!!!! I like your recipe…

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Sandi Benoit November 29, 2012 at 6:41 am

Printed this one!!! I’m just getting over “something.” I’d make this tonight, but I’m in the process of making chicken soup.

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pam November 29, 2012 at 6:36 am

Making this! I’ve made thai chicken, but never shrimp soup.

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