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!
I found the original recipe in Cooking Light and made it a handful of times. It is really great but every time I would say to myself I need to figure out how to make this much easier because this recipe has too many steps and just takes too long.
When you start to think about finding a restaurant that can deliver the same dish quicker than you can cook it as an option, you know you don’t have an everyday recipe in front of you. Maybe a “special-occasion” or “weekend” recipe but not an everyday recipe. So I made this Everyday Maven style, condensed a bunch of steps and simplified others. I hope you enjoy it!
- Annie Chun’s makes amazing Brown Rice Pad Thai Noodles that are indistinguishable from white rice noodles when prepared. I have used both the Pad Thai Noodles and the MaiFun Noodles at least twenty times now and I can’t believe how great they are! Warning though: I have only seen these at Whole Foods and even there, they seem to have low stock on the brown rice variety. The white rice packages look similar so make sure they say “Brown Rice Noodles” if you find them. You can purchase them online but if you do shop at a Whole Foods, and they don’t carry them, ask them to order them.
- If you are interested in converting this to a Vegetarian dish, use Vegetable Broth instead of Chicken, omit the Shrimp, and read the first paragraph under “Fish Sauce” to learn about a substitution for Fish Sauce.
- You will frequently see me using Stackable Prep Bowls. I usually refer to them as ramekins but any small bowls will do. Having these will make your life a lot easier!
- In the interest of making this recipe easier to execute and quicker, I highly recommend using a food processor to do your chopping. Unless of course you find chopping calming and therapeutic, if so, please come over here everyday at 4:00 PM and I will give you your chopping assignment.
- Whole Foods has a wonderful selection of pre-packaged fish and shellfish in their freezer section, which are perfect for this recipe. You can pick up a pound of raw, responsibly farmed shrimp that are already deveined, and shelled for about $10. This saves you about 15 minutes of cleaning, deveined and shelling the shrimp as well as the hassle of having to run out and buy fresh shrimp the day you plan to cook this dish. Just put a pack or two in the cart next time you go food shopping and keep them in the freezer ready to go. Make sure to follow the thawing directions on the back of the package so that the shrimp are cooked properly.
Adapted from: Cooking Light Coconut-Curry Chicken Soup
- 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
- ¼ cup shallots, chopped
- 4 cloves garlic, chopped
- 2 teaspoons red curry paste (I like Thai Kitchen)
- 1½ teaspoons curry powder
- ½ teaspoon turmeric
- ½ teaspoon ground coriander
- 6 cups low sodium chicken broth (I like Trader Joe’s Organic)
- 1 13.5-ounce can Light Coconut Milk
- ½ cup scallions, chopped
- 2 tablespoons fish sauce (I like Thai Kitchen)
- 2 tablespoons sugar
- ¼ teaspoon crushed red pepper flakes
- ½ pound snow peas, trimmed and cut into half crosswise
- ½ pound baby spinach leaves
- ½ cup cilantro, chopped
- 1½ limes – 1 cut into 8 wedges for serving and 1 cut into 2 halves
- ½ 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!