Coconut, Curry and Shrimp Soup Recipe

Name: Coconut, Curry and Shrimp Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 110 g rice vermicelli; 1/4 cup Kraft Italian Zesty Lime Dressing; 1 onion, chopped; 1/2 cup chopped red peppers; 1 Tbsp. red curry paste; 2 cups 25%-less-sodium chicken broth; 1 cup water; 3 cups tightly packed chopped baby bok choy; 1 cup coconut milk; 1 lb. (450 g) uncooked deveined peeled large shrimp

Servings: persons

1
Soak vermicelli as directed on package.
2
Heat dressing in large saucepan on medium heat.
3
Add onions, peppers and curry paste; stir.
4
Cook 5 min., stirring occasionally.
5
Stir in broth and water.
6
Bring to boil; simmer, partially covered, on medium-low heat 15 min., stirring occasionally.
7
Add bok choy and coconut milk; stir.
8
Cook on medium heat 2 min.
9
Add shrimp; cook 3 to 4 min.
10
or until shrimp turn pink, stirring occasionally.
11
Drain vermicelli.
12
Serve topped with shrimp mixture.

470

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 110 g rice vermicelli, 1/4 cup Kraft Italian Zesty Lime Dressing, 1 onion, chopped, 1/2 cup chopped red peppers, and more.

Yes, Coconut, Curry and Shrimp Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Coconut, Curry and Shrimp Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions