Coconut-Curry Soup With Shrimp

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Nutrition per serving    (USDA % daily values)


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Ingredients for 7 servings

1 pound Shrimp, deveined and shelled (tail on optional)

1 8-ounce box Annie Chun’s Pad Thai Noodles (Brown Rice if you can find them)

1 tablespoon canola oil

1/4 cup shallots, chopped

4 cloves garlic, chopped

2 teaspoons red curry paste (I like Thai Kitchen)

1 1/2 teaspoons curry powder

1/2 teaspoon turmeric

1/2 teaspoon ground coriander

6 cups low sodium chicken broth (I like Trader Joe’s Organic)

1 13.5-ounce can Light Coconut Milk

1/2 cup scallions, chopped

2 tablespoons fish sauce (I like Thai Kitchen)

2 tablespoons sugar

1/4 teaspoon crushed red pepper flakes

1/2 pound snow peas, trimmed and cut into half crosswise

1/2 pound baby spinach leaves

1/2 cup cilantro, chopped

1 1/2 limes – 1 cut into 8 wedges for serving and 1 cut into 2 halves

1/2 tablespoon Sriracha Hot Chili Sauce (optional)

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