Thai Coconut Curry with Shrimp Soup in a Jar

Thai Coconut Curry with Shrimp Soup in a Jar

1 serving


  • ¼ cup full fat coconut milk
  • 2 teaspoons red Thai curry paste
  • 1 teaspoon chicken stock base
  • ¼ teaspoon fresh grated ginger
  • 2 ounces spaghetti shaped tofu noodles
  • 4 medium cooked shrimp
  • 6 snap peas, cut at a bias
  • ¼ cup thinly sliced mushrooms
  • Fresh cilantro, if desired
  • 1 lime wedge, if desired


In a resealable glass pint jar, stir together the coconut milk, red Thai curry paste, chicken stock base and ginger. Top with the tofu noodles, mushrooms, snap peas, shrimp, green onions and lime wedge. Seal jar and refrigerate for up to 4 days.

When ready to serve, remove lime and green onions to a small plate or napkin. Add boiling water to the jar and stir gently. Seal the jar and let sit 2 minutes. Open the jar, squeeze in the juice from the lime wedge and top with cilantro.