Thai Curry Soup
Ingredients
- 2 ounces rice noodles (pad thai noodles)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 ½ tablespoons minced lemongrass
- 1 teaspoon ground ginger
- 2 teaspoons red curry paste
- 1 (32 ounce) carton chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon white sugar
- 1 (13.5 ounce) can reduced-fat coconut milk
- 1 (10 ounce) bag baby spinach leaves
- ½ cup peeled and deveined medium shrimp
- ½ cup sliced mushrooms
- ¼ cup chopped cilantro
- 2 tablespoons fresh lime juice
- 2 green onions, thinly sliced
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Instructions
- Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until tender yet firm to the bite, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
- Heat oil in a large saucepan over medium heat. Stir in garlic, lemongrass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add curry paste and cook for 30 seconds. Pour in about 1/2 cup chicken broth and stir until curry paste has dissolved, then add soy sauce, sugar, and remaining chicken broth. Bring to a boil, then reduce the heat to medium-low. Cover partially and simmer for 20 minutes.
- Stir in coconut milk, spinach, shrimp, mushrooms, cilantro, and lime juice. Increase the heat to medium-high and simmer until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
- To serve, place some rice noodles into each serving bowl and ladle soup over the top. Garnish each bowl with a sprinkling of sliced green onion.
Source
Original recipe: View Original