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

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

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.

No additional tips available.

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

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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.

Coconut, Curry and Shrimp Soup

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