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Thai Curry Soup

SUBMITTED BY: Kaeli  PHOTO BY: Kaeli 

"This delicious Thai-style soup has coconut milk, shrimp, mushrooms, and spinach. Chicken may be substituted for the shrimp; either way, I love this soup anytime!"
Thai Curry Soup Recipe
RECIPE RATING:
This recipe has been rated 35 times with an average star rating of 4.4
Read Reviews (31)
PREP TIME  15 Min
COOK TIME  35 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 2 ounces rice noodles (pad thai noodles)
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 1/2 tablespoons minced lemon grass
  • 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
  • 1/2 cup peeled and deveined medium shrimp
  • 1/2 cup sliced mushrooms
  • 1 (10 ounce) bag baby spinach leaves
  • 2 tablespoons fresh lime juice
  • 1/4 cup chopped cilantro
  • 2 green onions, thinly sliced

DIRECTIONS

  1. Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside.
  2. Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
  3. Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
  4. To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed on Mar. 27, 2008 by Sunnybrook311 
I added wedges of red onion and tomato. I left out the cilantro. I wanted it to taste like the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed on Dec. 26, 2007 by driedbean 
I make this soup almost every week! I make it veggie by using veggie broth and mushrooms or... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed on Jan. 11, 2008 by MAP26 
Very yummy! I omitted mushrooms, and instead put red bell pepper strips in it. Also less... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed on Jan. 18, 2008 by StratDRRI 
Excellent. Not spicy enough for me so next time I will add some crushed red pepper flakes. But... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed on Jan. 15, 2009 by minivanmama 
This was such a hit with us, restaurant quality. My only negative is that it is somewhat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed on Jan. 14, 2009 by menasheep 
This is very good with firm tofu. I used 3 cloves of garlic, 1 tablespoon of grated ginger, 3... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed on Jun. 7, 2008 by FATKITTY68 
Made this tonight (yeah, it's June but freezing here in Seattle). This soup was so good I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed on Apr. 7, 2008 by stella343 
I followed the recipe exactly and this soup was excellent! the only thing I would change... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.43 star rating.
Reviewed on Jun. 16, 2009 by Noodles 
Amazing - incredible - delicious - wow. This is my favorite recipe on this site so far, both... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.43 star rating.
Reviewed on Apr. 30, 2009 by Gregory 
Haven't tried it yet but it looks good. What on earth is "cilantro" though, and where do I get... MORE

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Nutritional Information
Thai Curry Soup

Servings Per Recipe: 4

Amount Per Serving

Calories: 247

  • Total Fat: 13.1g
  • Cholesterol: 30mg
  • Sodium: 1695mg
  • Total Carbs: 23.8g
  •     Dietary Fiber: 2.3g
  • Protein: 8.2g

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