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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!"
RECIPE RATING:
Read Reviews
(19)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
35 Min
READY IN
50 Min
SERVINGS
(
Help
)
Servings
US
METRIC
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
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DIRECTIONS
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.
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.
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.
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
Reviewed on Apr. 7, 2008 by stella343
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stella343
Apr. 7, 2008
I followed the recipe exactly and this soup was excellent! the only thing I would change would be to add more mushrooms.
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1 user found this review helpful
I followed the recipe exactly and this soup was excellent! the only thing I would change...
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Reviewed on Jan. 18, 2008 by StratDRRI
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StratDRRI
Jan. 18, 2008
Excellent. Not spicy enough for me so next time I will add some crushed red pepper flakes. But otherwise, fantastic.
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1 user found this review helpful
Excellent. Not spicy enough for me so next time I will add some crushed red pepper flakes. But...
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Reviewed on Jan. 11, 2008 by MAP26
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MAP26
Jan. 11, 2008
Very yummy! I omitted mushrooms, and instead put red bell pepper strips in it. Also less curry paste - it was still hot!
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1 user found this review helpful
Very yummy! I omitted mushrooms, and instead put red bell pepper strips in it. Also less...
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Reviewed on Jul. 17, 2008 by Sourz
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Sourz
Jul. 17, 2008
Excellent soup. Easy to make.
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0 users found this review helpful
Excellent soup. Easy to make.
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Reviewed on Jul. 16, 2008 by margsmil
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margsmil
Jul. 16, 2008
AWESOME! We had green curry instead of red...very spicy and delicious.
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0 users found this review helpful
AWESOME! We had green curry instead of red...very spicy and delicious.
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Reviewed on Jun. 7, 2008 by
FATKITTY68
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FATKITTY68
Jun. 7, 2008
Made this tonight (yeah, it's June but freezing here in Seattle). This soup was so good I couldn't stop eating it. Thanks for ruining my diet. LOL!
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0 users found this review helpful
Made this tonight (yeah, it's June but freezing here in Seattle). This soup was so good I...
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Reviewed on Jun. 7, 2008 by
cookindude
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cookindude
Jun. 7, 2008
I love this soup! I've made it several times and don't really change many things. I do like it with a little more heat so sometimes I add different types of curry and different proteins. The basic recipe is great though.
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0 users found this review helpful
I love this soup! I've made it several times and don't really change many things. I do like...
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Reviewed on May 12, 2008 by Heather
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Heather
May 12, 2008
This was fairly easy to make, but it didn't have exactly the flavor punch I was looking for. It did get a little tastier the next day. It was still sort of spicy hot, yet bland. Maybe I should have used regular coconut milk, instead of the light version? Will keep tinkering with this to get the flavor I amk looking for.
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0 users found this review helpful
This was fairly easy to make, but it didn't have exactly the flavor punch I was looking for....
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Reviewed on Apr. 14, 2008 by
Caroline C
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Caroline C
Apr. 14, 2008
As written, I thought it was really flavorless, and so I tweaked it alot (more lime, some fish sauce, red pepper flakes, a TON more red paste). Also, I hate the texture of rice noodles so I used broken up angel hair pasta. Husband wasn't keen on the spinach either. This was ok but I wouldn't make it again. Thanks anyway.
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0 users found this review helpful
As written, I thought it was really flavorless, and so I tweaked it alot (more lime, some fish...
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Reviewed on Apr. 2, 2008 by
melody-anne
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melody-anne
Apr. 2, 2008
I made this soup with tofu instead of shrimp and omitted the cilantro. It was just ok. I was a little disappointed actually because it sounded so good and the reviews were great. It may have been the red curry I used - I know it makes a difference. I just bought the first one I could find at the grocery store... I don't think I'll make this again.
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0 users found this review helpful
I made this soup with tofu instead of shrimp and omitted the cilantro. It was just ok. I was...
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