Thai Red Curry Soup

• 12 ounces chow mein noodles or spaghetti
• 1 1/2 tablespoons red curry paste
• 2 14-ounce cans coconut milk
• 1/2 cup low-sodium chicken broth
• 2 teaspoons grated ginger
• 1/2 teaspoon kosher salt
• 4 ounces sugar snap peas, cut in half
• 4 ounces shiitake mushrooms, sliced
• 1 pound medium shrimp, peeled and deveined
• 1 cup fresh cilantro leaves

1. Cook the noodles according to the package directions.
2. In a large saucepan, over medium-high heat, combine the curry paste, coconut milk, broth, ginger, and salt. Bring to a boil. Add the peas, mushrooms, and shrimp. Lower the heat and simmer until the shrimp are cooked through and the vegetables are tender, about 4 minutes. Divide the noodles and soup among individual bowls. Sprinkle with the cilantro.
3. Some like it hot. To reach your desired level of spiciness, add the red curry paste a little bit at a time. Look for the paste in the international or Asian section of the supermarket.

mein noodles, red curry, coconut milk, chicken broth, ginger, kosher salt, sugar snap peas, shiitake mushrooms, shrimp, fresh cilantro

Taken from www.myrecipes.com/recipe/thai-red-curry-soup (may not work)