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Spicy Curry Thai Soup w/shrimp and mushroom

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curry Thai soup

Curry is one of my favorite sauces and creating easy spicy curry Thai soup recipes is a snap. During the winter months, I enjoy hot, spicy foods, especially soups and stews. I often enjoyed a curry Thai soup dish at restaurants and wondered how to make it or if it was difficult to make.

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Curry is extremely versatile which makes it easy to add any sort of veggie, meat, tofu, etc. It comes in powder and paste form and can carry a good amount of heat with it, especially the paste. The recipe below was actually created by accident and is an Asian curry using Mae Ploy Red Curry Paste. It was supposed to be a curry sauce but became curry soup and was DELICIOUSLY SPICY GOOD!

When I cook it allows me to create my own tastes. Every dish isn’t a success but the ones that get to live on through my website.

I enjoy creating quick soup recipes or trying different recipes found online. Cooking is something I enjoy doing for my family. It’s one of those things that isn’t really a chore because I love it.

Spicy Curry Thai Soup -What is Curry Paste?

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Most are familiar with an Indian curry, with its complex mix of spices or herbs usually ground turmeric, cumin, coriander, ginger, and fresh or dried chilies. This is a very flavorful and aromatic curry and mostly comes in powder form.

Asian curry has a wonderful paste which carries an intense, thick, moist, flavorful blend of hot chilies, shallots, shrimp paste, lemongrass, ginger, garlic, and dry herbs. You will find the red paste, which is in this dish, can be used for about any dish.

curry Thai soup

A few curry selections: Yellow curry, which can be used for lighter dishes like poultry, veggie, and seafood, also Green curry, which has a sharper flavor with not as much kick or as rich.

Spicy Thai Shrimp & Mushroom Curry Soup

1 tbs. Coconut oil

2 tbs. Ginger paste

1 stalk lemongrass, minced

2 tsp. Mae Ploy Red Curry Paste

4 c chicken broth

3 tbs. Viet Huong Three Crabs Brand Fish Sauce

1 tbs. Brown sugar

3 c Thai Kitchen Gluten Free Unsweetened Coconut Milk

1 lb. Shiitake mushrooms

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1 lb. shrimp, de-veined

2 tbs. Fresh lime juice

1/4 c Thai chilies

1/4 c cilantro, chopped

Thai Kitchen Brown Rice Noodles

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Instructions

Heat oil in a pot

Add ginger, lemongrass, and curry paste. Stir about 1 minute.

Pour broth into the pot. Season with sea salt and pepper

Stir in Viet Huong Fish Sauce and brown sugar. Simmer 15 minutes.

Stir in Thai Kitchen coconut milk, mushrooms. Cook 5 minutes.

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Add shrimp, lime juice.

Garnish with Thai chili and cilantro.

How to make Rice Noodles

curry Thai soup

It’s easy to make the Rice Noodles. One of the ways is to soak them in cool or lukewarm water for 30 minutes or until they are limp but still firm to the touch. You can also put 4 cups of water in a pot and bring to a rolling boil then turn it off.

Take a long-handled strainer and submerge the noodles in the hot water for about a minute.

Place the noodles in a bowl, pour in the soup and garnish with chilies and cilantro. Serve with fresh lime slices and extra sprigs of cilantro.

Finale’

Curry is a wonderfully rich, flavorful sauce with the versatility to allow you to add any sort of veggie, meat, tofu, etc. to it. It’s a quick and easy addition to any meal you want to spice up.

Be on the lookout for more recipes and product reviews. If you try this recipe let me know what you thought or any tweaks you made. I will love hearing from you!

What are your thoughts on this Thai Curry dish? Share in the comments.

Spicy Thai Shrimp & Mushroom Curry Soup

You have a few curry selections to choose: Yellow curry, which can be used for lighter dishes like poultry, veggie, and seafood, also Green curry, which has a sharper flavor with not as much kick or as rich.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Asian
Keyword: Easy, Soup
Servings: 6 Servings

Ingredients

  • 1 tbs. Coconut oil
  • 2 tbs. Ginger paste
  • 1 stalk lemongrass minced
  • 2 tsp. Mae Ploy Red Curry Paste
  • 4 c chicken broth
  • 3 tbs. Viet Huong Three Crabs Brand Fish Sauce
  • 1 tbs. Brown sugar
  • 3 c Thai Kitchen Gluten Free Unsweetened Coconut Milk
  • 1 lb. Shiitake mushrooms
  • 1 lb. shrimp deveined
  • 2 tbs. Fresh lime juice
  • 1/4 c Thai chilies
  • 1/4 c cilantro chopped
  • Thai Kitchen Brown Rice Noodles

Instructions

Instructions

  • Heat oil in a pot
  • Add ginger, lemongrass, and curry paste. Stir about 1 minute.
  • Pour broth into the pot. Season with sea salt and pepper
  • Stir in Viet Huong Fish Sauce and brown sugar. Simmer 15 minutes.
  • Stir in Thai Kitchen coconut milk, mushrooms. Cook 5 minutes.
  • Add shrimp, lime juice.

Notes

Garnish with Thai chili and cilantro.
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7 thoughts on “Spicy Curry Thai Soup w/shrimp and mushroom

  1. Diamond Hemp
  2. Eating shrimp and mushrooms gives the body a lot of protein and vitamins. The mushroom is a fungus plant and is adjudged one of the plants with a lot of compounds that benefits the human body.

    Spice is good for our health, helping with fighting inflammation and aiding quick healing and tissue rebuilding. I have a book of recipes with spicy seafood its always my pleasure to prepare a spicy seafood meal for my family and friends. 

    1. I love spice. I enjoy the heat. Seafood is my staple protein since I no longer eat red meat or poultry. I have always loved all types of seafood especially fresh out of the water!

  3. I love curry, and this recipe looks delicious.  When I see coconut milk as one of the ingredients, then I know it is a recipe worth trying. The rice noodles also make a nice change from the normal rice.

    I am not a lover of cooking, but curries are normally easy, so these I can do.

    Thank you so much for this recipe, and I am going to put it with my favorites for winter.

  4. Marley Spoon
  5. Thank you for making me extremely hungry. That looks absolutely incredible. Not to mention I could go on forever about all the health benefits that are in the recipe. From the curry to all the other spices so many healthy benefits of all of it. I don’t think there could be a healthier dish to eat, and full of flavor. A perfect example as well of you can have a very flavor filled meal without the junk. Thank you for sharing the recipe.

  6. Wow, this recipe is interesting, I’m not exactly a chef but the ingredients don’t seem too hard to obtain and the instructions weren’t difficult so I’ll definitely give it a whiz. I’ve only tried Thai food at restaurants, I can’t wait to try it myself. I’m enjoying your content. I absolutely loved your small paragraph on how to make rice noodles, a few friends have cooked it for me before and it brought about all kinds of nostalgia.

  7. I’m a huge fan of shrimp!  I bet you could even add scallops and some nice types of fleshy white fish to this recipe.  Kind of a Curry seafood medley soup recipe.  I will definitely give this recipe a try and share it with friends if I like it.  I’m sure I will like it though, the ingredients look amazing!

    1. This is one of those dishes that you can add any type of seafood and it will be good. Fish doesn’t take long to cook so my only advice will be to watch the time. Overcooked seafood is awful!! LOL, If you enjoy the recipe please leave me a comment and rate the recipe. Appreciate you! 

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