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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)

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PREP TIME	15 Min
COOK TIME	35 Min
READY IN	50 Min

SERVINGS

(Help)

Servings
USMETRIC

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

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

I followed the recipe exactly and this soup was excellent! the only thing I would change... MORE

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

Reviewed on Jan. 11, 2008 by MAP26

Very yummy! I omitted mushrooms, and instead put red bell pepper strips in it. Also less... MORE

Reviewed on Jul. 17, 2008 by Sourz

Excellent soup. Easy to make. MORE

Reviewed on Jul. 16, 2008 by margsmil

AWESOME! We had green curry instead of red...very spicy and delicious. MORE

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

Reviewed on Jun. 7, 2008 by cookindude

I love this soup! I've made it several times and don't really change many things. I do like... MORE

Reviewed on May 12, 2008 by Heather

This was fairly easy to make, but it didn't have exactly the flavor punch I was looking for.... MORE

Reviewed on Apr. 14, 2008 by Caroline C

As written, I thought it was really flavorless, and so I tweaked it alot (more lime, some fish... MORE

Reviewed on Apr. 2, 2008 by melody-anne

I made this soup with tofu instead of shrimp and omitted the cilantro. It was just ok. I was... MORE

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