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When everything first started shutting down a few months ago and we were all trying to support our local businesses by ordering takeout, I fell in love with Thai curry. I’m not going to tell you how many times I ordered it from my favorite Thai place by my house.
Then we moved and I had to try all the Thai places near the new house to see who had the best curry.
And now I’ve moved on to making it at home! I was always a little intimidated by making it from scratch but I found Blue Elephant Royal Thai Cuisine Yellow Curry Sauce which gives me restaurant quality curry without the work. It’s curry in a hurry!
Blue Elephant Royal Thai Cuisine Yellow Curry Sauce is authentic, restaurant quality curry sauce. Blue Elephant Royal Thai Cuisine sauces are all natural, no preservatives, no coloring, and no MSG.
I especially love the yellow curry because it’s mild and really creamy.
Blue Elephant Royal Thai Cuisine has oven 40 years experience and is sold in over 40 counties! I found mine at my local Albertson’s but it’s available at many grocery stores like The Fresh Market, Stop & Shop, World Market, Giant Eagle Market District, Gelson’s, Harmon’s and select Walmart, Albertsons, Safeway, Jewel Osco, and Giant Foods. Also available online at Kroger and Amazon.
The yellow curry sauce is super flavorful right out of the package so all you need to add is your protein and veggies and simmer it just until everything is cooked.
Or you can do what I did for this recipe and add a little extra liquid and turn it into a soup!
How To Make Shrimp Curry Noodle Soup
- Bring Blue Elephant Royal Thai Cuisine Yellow Curry Sauce and low sodium chicken broth to a boil
- Add shrimp and rice noodles to the soup; boil for 3 minutes
- Add broccoli and cook another 3 minutes, until everything is cooked through
- Serve immediately; garnish with fresh cilantro and lime wedges
Other Add Ins For Curry Noodle Soup
If you don’t feel like shrimp, you can use any other protein. Chicken, beef, or tofu! Chicken and beef may take longer to cook than the shrimp so adjust the time you add the rice noodles and broccoli if needed.
You can also just leave out the protein all together and do a big pot of veggie noodle soup!
I love pretty much any vegetable in curry soup. Sweet potatoes, broccoli, cabbage, carrots, red bell pepper, I love all of it! You really can add pretty much any vegetable you have. Which makes it a great clean out the fridge meal.
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- 1 package Blue Elephant Royal Thai Cuisine Yellow Curry Sauce
- 1 cup low sodium chicken broth (or veggie broth or water)
- 1/2 pound peeled and deveined shrimp
- 2 ounces dry rice noodles
- 2 cups broccoli, cut into small florets
- fresh cilantro and lime wedges, for serving
To a large stockpot over medium-high heat, add Blue Elephant Royal Thai Cuisine Yellow Curry Sauce and chicken broth. Bring to a boil.
Add shrimp and rice noodles; cook for 3 minutes.
Add broccoli and cook another 3 minutes or until shrimp is cooked through and noodles are done.
Serve immediately and garnish with fresh cilantro and lime wedges if desired.
Amount Per Serving: Calories: 651Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 518mgSodium: 2805mgCarbohydrates: 57gFiber: 9gSugar: 8gProtein: 74g