Belly Full · by Amy Flanigan★ 5.0 (11)
Thai Curry Soup
NUTRITION · PER SERVING25M COOK
CAL 19%·PRO 32%
CARBS 39G40% OF CAL
3G FIBER31G OTHER5G TOTAL SUGAR
FAT 19G44% OF CAL
10G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Thai curry soup balancing heat, sweetness, and tartness with shrimp, coconut milk, and vegetables over ramen noodles. Ready in under 30 minutes.
mainthaisoupshellfish🥄 saucepandairy free
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 (3.5 ounce) packages Ramen noodles (, spice packet discarded)
- 1 tablespoon vegetable oil
- 1 tablespoon Thai red curry paste
- 2 cups low-sodium chicken broth
- 14 ounce can unsweetened light coconut milk
- 2 tablespoons fresh lime juice
- 1 tablespoon Worcestershire sauce
- 1/2 pound shrimp (, peeled and deveined, thawed if frozen)
- 4 ounces fresh sugar snap peas (, cut in half)
- 3/4 cup chopped red bell pepper
- fresh sliced basil (, for garnish)
At a glance
PER SERVING · TIME 25M
CAL 19%·PRO 32%
CARBS 39G40% OF CAL
3G FIBER31G OTHER5G TOTAL SUGAR
FAT 19G44% OF CAL
10G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1697mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 353mg
- Calcium
- 113mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1697MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.