Red Curry Shrimp Soup

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Red curry paste combined with tomato sauce, broth, vegetables and shrimp for a easy soup recipe

  • PAM® Coconut Oil No-Stick Cooking Spray
  • 8 ounces sliced baby portobello mushrooms
  • 2-1/2 cups chopped baby bok choy
  • 1/4 cup red curry paste
  • 1 tablespoon grated fresh ginger
  • 1 can (15 oz each) Hunt's® Tomato Sauce
  • 1-1/2 cups reduced-sodium chicken broth
  • 3/4 pound peeled and deveined shrimp, thawed if frozen
  1. Spray large saucepan generously with cooking spray; heat over medium-high heat. Add mushrooms; cook 3 to 5 minutes or until tender, stirring occasionally.
  2. Add bok choy; cook and stir 2 minutes more or until wilted. Add curry paste and ginger; cook until fragrant.
  3. Stir in tomato sauce and broth; bring mixture to a boil. Add shrimp. Cook 5 minutes more or until shrimp turn pink, stirring occasionally.
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Nutrition Information
Calories: 110 View complete nutrition information
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