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Meat and Seafood

Green Curry Noodle Soup
This recipe will resemble more of a saucy noodle dish than a traditional soup; you can add more chicken broth and coconut milk to taste if you prefer it brothier.
12 oz. straight-cut rice noodles
1 Tbsp. vegetable oil
3 Tbsp. green curry paste
1 (13.5-oz.) can coconut milk
2 1/2 cups low-sodium chicken broth
1 Tbsp. maple syrup
1 Tbsp. lime juice
1/2 tsp. salt
12 jumbo shrimp, peeled and deveined
4 oz. snow peas, trimmed
4 oz. shiitake mushrooms, stemmed and chopped
1 Granny Smith apple, sliced thin and cut into matchsticks, for garnish
Basil leaves, for garnish
Cilantro leaves, for garnish
1 red chili pepper, stemmed and sliced thin, for garnish (optional)
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Green Curry Noodle Soup

Green Curry Noodle Soup

Green Curry Noodle Soup
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:15 minutes
1. Fill a large bowl with warm water, add rice noodles, and set aside to soak.
2. Heat oil in a large saucepan over medium-high heat until shimmering. Add curry paste and cook, stirring constantly, until it begins to smell fragrant, about 20 seconds. Stir in coconut milk and bring to a simmer. Add broth, maple syrup, lime juice, and salt and cook, stirring occasionally, for 8 minutes.
3. Add shrimp, snow peas, and mushrooms to saucepan and cook, stirring occasionally, until shrimp is fully cooked, about 5 minutes. Drain rice noodles and stir into soup; cook for 1 more minute.
4. To serve, use tongs to divide noodles among four bowls, then top evenly with vegetables and shrimp. Ladle broth evenly into bowls and garnish with apple, basil, cilantro, and chili pepper (if using).
Source: Hannaford fresh Magazine, January - February 2018