Soy Sriracha Curry Soup

  • Serves 4 – Easily doubled
  • Skill level: Easy
  • Time:  15-20 minutes


1 tablespoon olive oil
½ cup matchstick carrots
½ cup yellow squash sliced
½ zucchini squash sliced
½ cup sliced mushrooms
1 teaspoon curry powder or to taste
½ teaspoon ginger powder or 1 teaspoon freshly grated ginger. 
½ cup Fischer and Wieser Soy Sriracha Glaze
1 lb. shrimp deveined and tails removed
1 10.5 package Rice noodles
4 cups chicken broth
¼ cup thinly sliced green onions


In a medium frying pan heat oil on low then add curry powder, ginger, carrots, squash, and mushrooms.  Bring heat to medium and sauté for 5-7 minutes.  Add Fischer and Wieser Soy Sriracha Glaze and shrimp.  Mix with vegetables.  Cook until shrimp are no longer pink.  5-8 minutes.  Keep on low heat. 

In a large sauce pan bring chicken broth to a boil then add rice noodles.  Cook until tender.  Do not drain.

In individual bowls spoon noodles and broth.  Top with shrimp and vegetables.  Spoon remaining sauce in pan over vegetables.  Top with sliced green onions if desired. 

Need a quick meal for the family? This easy Asian inspired meal brings a little heat with lots of healthy vegetables for a filling meal.

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