Recipe 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!"
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rice noodles (pad thai noodles)
1 1/2 tablespoons
minced lemon grass
red curry paste
1 (32 ounce) carton
1 (13.5 ounce) can
reduced-fat coconut milk
peeled and deveined medium shrimp
1 (10 ounce) bag
baby spinach leaves
fresh lime juice
green onions, thinly sliced
I added wedges of red onion and tomato. I left out the cilantro. I wanted it to taste like the thai curry soup at noodles and company. I think I succeeded.
I thought the green onions were not necessary, rather I used fresh cilantro and a lime wedge and mung bean sprouts to garnish.
I also left out the mushrooms and spinach as they didn't make sense to me. I substituted carrots.
It's a great base for your own version.
I found the lemon grass to be like eating wood, I was confused when the recipe called for minced lemon grass, normally I just split my lemon grass 3/4 of the way down the stalk to I can remove it after the dish is cooked much like a bay leaf.
I make this soup almost every week! I make it veggie by using veggie broth and mushrooms or tofu for the shrimp. I've never added the lemon grass and often leave out the cilantro and/or green onions and it doesn't seem to suffer. also, I use full fat coconut milk. Also, since the soup never lasts more than a day i add the noodles straight to it. 3/4 or so of the spinach seems like plenty to me. All in all a great a forgiving recipe, thanks for sharing.
This was pretty good but not spectacular. I added more goodies, some snap peas and red peppers. I think next time I'll skip the lime juice and soy, a good curry paste has enough salt and sour in it so it might be better balance without.
For those who skipped the lemon grass, in Thailand they never hack up the lemon grass. Hit it with the handle of your knife or a meat cleaver, then tie it into a knot. Throw it in the pot and let it simmer then simply remove the whole piece before serving :-)
I followed the recipe exactly and this soup was excellent! the only thing I would change would be to add more mushrooms.
This was quite tasty and everyone in our house enjoyed it...as well as our neighbors (we share recipes a lot!)
This is very good with firm tofu. I used 3 cloves of garlic, 1 tablespoon of grated ginger, 3 oz shiitake mushrooms, and about 6 oz spinach. Since I wasn't able to find yellow curry paste, I used curry powder and tweaked the spices until it tasted right. Also good with rice instead of noodles (both are good). This is a new favorite of ours. Thanks!!
Very yummy! I omitted mushrooms, and instead put red bell pepper strips in it. Also less curry paste - it was still hot!
* Percent Daily Values are based on a 2,000 calorie diet.
Thai Curry Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 118
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