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Thai Shrimp & Spinach Soup Recipe

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This recipe for Thai Shrimp & Spinach Soup is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cooking Spray
2/3 cup chopped onion
1/2 cup chopped red bell pepper
2 garlic cloves, minced
1 1/2 tsp. red curry paste (found in the Asian section of the grocery store)
1/4 tsp. crushed red pepper
Two (14 oz) cans fat-free, less-sodium chicken broth
One (14 oz) can light coconut milk
1 pound medium shrimp, peeled and deveined
6 cups torn spinach
1 package rice noodles
Directions:
Directions:
© Cooking Light Magazine (with some minor additions)

Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add onion, bell pepper, and garlic; saute 4 minutes. Add curry paste and red pepper flakes; cook 1 minute, stirring constantly.

Stir in broth and coconut milk; bring to a boil. Reduce heat, and simmer, uncovered, 20 minutes, stirring occasionally. Add shrimp and rice noodles, cook 5 minutes until shrimp and noodles are done. Stir in spinach; cook 2 minutes or until spinach wilts.
Number Of Servings:
Number Of Servings:
Four
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
Curry past and crushed red pepper give this soup a double dose of heat that's balanced by the coconut milk.

We make this soup at least once a month. I have a bag of frozen Asian dumplings in the freezer that I cook and serve alongside this soup.

 

 

 

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