Heat oil in a large saucepan over medium heat. Add mushrooms, green onions, curry paste, and ginger. Cook and stir for 4 to 6 minutes or until mushrooms are tender.
Sweet, savory, salty and everything you want your curry to be.
Servings and Ingredients
|2 tbsp.||Hy-Vee canola oil|
|1||(5-oz.) container shiitake mushrooms|
|¼ c.||green onions, sliced|
|¼ c.||red curry paste|
|1 tbsp.||fresh ginger, grated|
|2||(13.5-oz. each) cans Hy-Vee light coconut milk|
|1 c.||Hy-Vee vegetable stock|
|2 tbsp.||fish sauce, optional|
|2 c.||Hy-Vee Short Cuts broccoli florets|
|6 oz.||rice noodles|
|1 lbs.||raw medium shrimp, peeled, deveined, and tails removed|
|¼ c.||red bell pepper, thinly sliced|
|2 tbsp.||fresh lime juice, plus wedges for serving|
|Fresh cilantro, chopped, for garnish|
|Serrano pepper, sliced, for garnish|
|Hy-Vee Sriracha, for serving|
Things To Grab
- Large saucepan
Stir in coconut milk, vegetable stock, water, and if desired, fish sauce; add broccoli. Bring mixture to boiling; reduce heat. Add rice noodles. Simmer, uncovered, for 5 minutes. Add shrimp and bell pepper. Cook for 3 to 4 minutes more or until shrimp turn opaque. Stir in lime juice.
Divide soup among 4 serving bowls. Garnish with cilantro and serrano pepper slices. Serve with lime wedges and, if desired, Sriracha.
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 140mg
- Sodium: 980mg
- Total Carbohydrates: 42g
- Protein: 21g