Thai Curry Soup

Really quick, unbelievably easy and for those who love heat super spicy. The Summer Fresh Thai curry has the perfect consistency that when mixed with the broth and water you get a nice creamy light soup base. Feel free to add cooked chicken or shrimp to make it a heartier meal.

Yields 2 meals or 4 side soups

Thai Curry Soup
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Ingredients

  • 1 cup rice noodles
  • 2 cups chicken broth
  • 1 cup water
  • 1/2 cup cremini mushrooms, sliced
  • 3 green onions, chopped
  • 1 cup bean sprouts
  • 2 cups Summer Fresh Thai Curry Sauce

Instructions

  1. In a colander set over a deep bowl place the rice noodles.
  2. Pour boiling hot water over the noodles until completely covered. Let softened 5 minutes then drain.
  3. In a large pot over med-high heat bring the water and broth to a boil.
  4. Add the mushrooms and green onion and continue cooking until vegetables begin to soften about 5 minutes.
  5. Whisk in the Thai curry sauce.
  6. Reduce heat and simmer for 5 minutes more.
  7. Add the bean sprouts and noodles.
  8. Cook until sprouts just start to become translucent and everything has heated through.
  9. Serve garnished with green onions.
Recipe Type: Soups, Salads and Sandwiches
7.6.4
228

In a colander set over a deep bowl place the rice noodles.

Pour boiling hot water over the noodles until completely covered. Let softened 5 minutes then drain.

In a large pot over med-high heat bring the water and broth to a boil.

Add the mushrooms and green onion and continue cooking until vegetables begin to soften about 5 minutes.

Whisk in the Thai curry sauce.

Reduce heat and simmer for 5 minutes more.

Add the bean sprouts and noodles.

Cook until sprouts just start to become translucent and everything has heated through.

Serve garnished with green onions.

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