We’re like the house of steel over here – rarely do any of us get sick. I can actually count on one hand how many times Trevor has come down with something in 4 1/2 years. Pretty incredible.
So, when the school nurse called me the other day to say that “Haley doesn’t feel well,” I was skeptical, especially since I knew she had a substitute teacher that day. But I also knew there had been a virus going around and didn’t want to take any chances.
Starve a cold, feed a flu. Wait…starve a flu, feed a cold? Or.. starve a cold, feed a fever? ACK. Who cares! You’re supposed to make soup!
And that’s what I did.
This had a great balance of tangy from the lime and heat from the curry paste. I used bell pepper and snap peas because I always have those on hand, but you could include carrots or mushrooms, changing the cooking time accordingly. Honestly, the broth and noodles alone hit the spot.
And p.s. Haley reportedly felt fine within a couple hours. Was it the soup? Or an afternoon on the couch watching The Little Mermaid? We’ll never know…
Thai Curry Soup with Shrimp
Prep time: 15 minutes
Cook time: 15 minutes
• vegetable oil
• 2 (3.5 ounce) packages Top Ramen, spice packet discarded
• 1 tablespoon Thai red curry paste
• 2 cups chicken stock
• 1 (14 ounce) can unsweetened light coconut milk
• 2 tablespoons lime juice
• 1 tablespoon fish sauce
• 1/2 pound shrimp, peeled and deveined
• 1 1/2 cups (about 4 ounces) fresh sugar snap peas
• 1 cup sliced red bell pepper
• fresh basil for garnish
Fill a medium pot with water and bring to a boil. Add noodles, breaking up if desired. Cook 3 minutes, stirring occasionally. Drain and drizzle a small amount of vegetable oil on top, mix gently, to prevent sticking. Set aside.
In the meantime, heat 1 tablespoon vegetable oil over medium-high heat in a large saucepan. Add the curry paste and cook, stirring, for about 30 seconds. Add the chicken stock, coconut milk, lime juice, and fish sauce; bring to a simmer and cook for 2-3 minutes until fragrant.
Add the shrimp, snap peas, and bell pepper and cook until the veggies are al dente, about 3 minutes.
To serve, divide noodles between bowls. Pour soup over the top and garnish with some sliced fresh basil leaves.