"Hunger is the best sauce in the world."--Cervantes

Thai Shrimp & Spinach Soup Recipe

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This recipe for Thai Shrimp & Spinach Soup, by , is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Katrina Wright
Added: Wednesday, February 20, 2008

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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