Squid Curry Soup Recipe

Name: Squid Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: 4 ounces thin rice noodles; 1 bunch scallions; 2 teaspoons peanut oil; 2 tablespoons red Thai curry paste; 14 ounces can reduced fat coconut milk; 1 1/2 cups low sodium chicken broth; 1 pound squid tubes and tentacles; 2 cups bean sprouts; 1 tablespoon nam pla (Thai fish sauce); 1 lime, juiced; 1 handful fresh cilantro or parsley

Servings: persons

4 ounces thin rice noodles
1 bunch scallions
2 teaspoons peanut oil
2 tablespoons red Thai curry paste
14 ounces can reduced fat coconut milk
1 1/2 cups low sodium chicken broth
1 pound squid tubes and tentacles
2 cups bean sprouts
1 tablespoon nam pla (Thai fish sauce)
1 lime, juiced
1 handful fresh cilantro or parsley

1
Prepare the rice noodles. Place noodles in a bowl and pour boiling water over them to cover. Let them soak as you prepare the rest of the soup, but stir them a few times so they don't stick together.
2
Heat oil in a medium or large saucepan. Add the curry paste to the oil and cook for 3 minutes, stirring often, until fragrant. Stir in the coconut milk and the chicken broth, then simmer for 2 minutes. Add the squid to the pan, then simmer for 2-4 minutes, until the tubes and tentacles have become opaque.
3
Stir in the bean sprouts and the greens of the scallions. Season the soup with nam pla, lime juice, and a pinch or two of sugar if you want to add a little sweetness, then remove it from the heat.
4
Drain the noodles and divide them among 4 serving bowls. Ladle the soup over the noodles, then garnish with cilantro or parsley.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 4 ounces thin rice noodles, 1 bunch scallions, 2 teaspoons peanut oil, 2 tablespoons red Thai curry paste, and more.

Yes, Squid Curry 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.

Squid Curry Soup

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