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.
Recipe
Author
Hy-Vee Balance Magazine
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Description
Sweet, savory, salty and everything you want your curry to be.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 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 | ||
| 1 c. water | ||
| 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
Directions
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.
Nutrition facts
Servings
460 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 140mg
- Sodium: 980mg
- Total Carbohydrates: 42g
- Protein: 21g
Daily Values
0%
Iron 10%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 10%