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Spicy Curried Coconut Soup With Shrimp

Spicy Curried Coconut Soup With Shrimp


  • 1 ounce rice vermicelli, broken into smaller pieces
  • 3 tablespoons coconut cream
  • 1/2 tablespoon red curry paste
  • 1 teaspoon grated ginger
  • 1/4 cup shredded carrots
  • 1/4 cup julienned red bell pepper
  • 1/2 cup cleaned, cooked, and roughly chopped shrimp
  • 4 roughly chopped Thai or regular basil leaves
  • 1 tablespoon crushed peanuts
  • Salt


  1. Layer vermicelli, coconut cream, curry paste, ginger, carrots, bell pepper, and shrimp in the jar. Add basil and peanuts.
  2. When you're ready to eat, fill jar to the top with boiling water. Stir carefully, cover, and let stand for 7 minutes or until noodles are tender. Season to taste with salt.


  • Pack these soups in jars that hold about 18 ounces.


  • Courtesy of Elana Karp, the head chef for the meal-kit company Plated and a coauthor of the Plated cookbook

Nutrition Information

Per serving: 472 kcal cal.. Percent Daily Values are based on a 2,000 calorie diet


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