Thai Shrimp Soup

written by Claire Tammaro

I totally got this recipe from the latest Weight Watchers Magazine I just couldn’t find the exact one online so here it is: SO GOOD!


Thai Shrimp Soup

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Serves: 6 Prep Time: Cooking Time:


  • 3 cups of unsalted chicken stock
  • 1 (13.5) ounce can of light coconut milk, well shaken
  • 2 TBSP Red Curry Paste (In the ethnic food aisle at the grocery store)
  • 1/4 teaspoon salt
  • 1 pound raw peeled and deveined large shrimp (see note)
  • 1 (5.3) ounce package pre-cooked pad Thai rice noodles (also in Ethnic food aisle)
  • 1/4 cup of fresh basil
  • 1 tablespoon fresh lime juice
  • Sliced scallions


  1. Whisk together the chicken stock, coconut milk, curry paste, and salt in large saucepan. Bring to a boil over high, stirring occasionally. Add shrimp; cover and reduce heat to medium. Cook until the shrimp turn pink about 3 minutes. (Obviously if you do that I did and use the cooked shrimp you don’t have to wait 3 mins).
  2. Meanwhile, heat the noodles in the microwave according to the package.
  3. Remove the shrimp mixture from heat, and stir in the noodles, basil, and lime juice. Garnish with basil and lime wedges.



I added 1 pound of deveined *cooked* shrimp in medium size because they were on sale and it still worked perfectly. *WW PersonalPoints™ will vary based on your free foods.

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