Coconut Curry Soup

Warm up with this flavorful coconut curry soup made with hard cooked eggs, shrimp and bean sprouts.

  1. In medium saucepan, combine vegetable broth, Thai red curry paste and coconut milk. Bring to boil over high hear. Reduce to simmer.
  2. While soup is simmering, add shrimp. Cook until shrimp are opaque and fully cooked through.
  3. To serve, ladle 2 cups of broth into soup bowl. Add half the cooked shrimp, 1½ tsp. cilantro leaves and 1 oz. bean sprouts. Add slices of 1 egg.
  4. Finish with sambal sauce to taste.

  • Serve with lime wedges
  • Daypart suggestion: lunch or dinner

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