Shrimp Curry Soup

Soup is quite possibly the only thing that I am still enjoying about this cold and wet weather! Since the cold has lasted longer than usual, I've been trying more soups than ever. This shrimp curry soup has been one of my favorites. 

Ingredients

1 red bell pepper, sliced

1 zucchini sliced 

1 cup shredded carrots 

1 jar Thai Kitchen Red Curry Paste

1 can light coconut milk

1 cup vegetable broth (light sodium)

1/2 pound shrimp

Brown Rice noodles

Garnish: Cilantro 

Directions:

• Saute the bell pepper, zucchini and carrots in 1/2 jar of red curry paste.
• While the vegetable are cooking saute the shrimp and boil the noodles separately.
• Mix the coconut milk and vegetable broth in with the vegetables.
• Stir in another spoonful of the curry paste.
• Add the shrimp and noodles to the soup.

Garnish with cilantro and serve!