Squid Curry Soup
Ingredients
- 4 ounces thin rice noodles ⓘ
- 1 bunch scallions ⓘ
- 2 teaspoons peanut oil ⓘ
- 2 tablespoons red Thai curry paste ⓘ
- 14 ounces can reduced fat coconut milk ⓘ
- 1 1/2 cups low sodium chicken broth ⓘ
- 1 pound squid tubes and tentacles
- 2 cups bean sprouts
- 1 tablespoon nam pla (Thai fish sauce) ⓘ
- 1 lime, juiced
- 1 handful fresh cilantro or parsley ⓘ
Instructions
- Prepare the rice noodles. Place noodles in a bowl and pour boiling water over them to cover. Let them soak as you prepare the rest of the soup, but stir them a few times so they don't stick together.
- Heat oil in a medium or large saucepan. Add the curry paste to the oil and cook for 3 minutes, stirring often, until fragrant. Stir in the coconut milk and the chicken broth, then simmer for 2 minutes. Add the squid to the pan, then simmer for 2-4 minutes, until the tubes and tentacles have become opaque.
- Stir in the bean sprouts and the greens of the scallions. Season the soup with nam pla, lime juice, and a pinch or two of sugar if you want to add a little sweetness, then remove it from the heat.
- Drain the noodles and divide them among 4 serving bowls. Ladle the soup over the noodles, then garnish with cilantro or parsley.
Nutrition & Diet Analysis (per serving)
399
kcal
20% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).