Thai Shrimp and Shiitake Curry


So this is pretty much my favorite soup ever.  Aromatic, rich, tons of flavor, a little sweet, a little spicy, and perfect for a chilly January day.

So if you are looking for something a little different, and a lot delicious, definitely make this soup.

The trick for this soup is to balance the curry paste and the peanut butter, to reach the desired sweet/spicy level.  This takes a lot of tasting as the soup cooks so that the sweet and spicy are where YOU want them to be, which is not a down side at all!  You can also add a little red pepper flake to increase the heat if you want.  The shiitake mushrooms also balance the shrimp, and give it nice rich meatiness that makes the broth deeper in flavor.

Enough chit chat.  Just go out, make this, and be happy.


1 Tablespoon olive oil

1/2 white onion

1 inch piece ginger

2 garlic cloves

1 large carrot

1 package shiitake mushrooms

2 Tablespoons butter

2 heaping tablespoons green curry paste

2 heaping tablespoons creamy peanut butter

1 tablespoon fish sauce

2 cans lite coconut milk

2 cups chicken broth

1/2 tsp black pepper

1 pinch red pepper flakes (if desired)

1 package rice stick (rice noodles!)

1 lime

Cilantro to garnish


Dice onion and place in pan with olive oil.  Cook on medium heat until the onion starts to turn translucent.  Chop ginger, garlic, and carrots, and add to the pan.  Stir fry until carrots start to become tender, about 3-5 minutes.  Julienne the mushroom and pour them into the pan, along with the butter.  Cook until mushrooms soak their own juice back up, and are tender.  Mix in curry paste, fish sauce, peanut butter, and shrimp.  Cook about 2 minutes, just to let the flavors combine a bit, then pour i coconut milk and chicken broth.  Add pepper, and salt to taste.  Add red pepper flakes if desired.  Let simmer for 10-20 minutes, or until your rice noodles are done.

While the broth is simmering, bring a pot of water to boil and add rice stick.  Follow the directions on the package to cook the noodles (Different thickness noodles require different cooking times.  Mine took ~9 minutes, followed by 2 minutes resting in water.)

To serve, ladle soup into a bowl, then add rice noodles in the middle.  Garnish with lime juice and cilantro.

And invite me over for a bowl.  I’ll totally return the favor next time I make this soup. 🙂


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