Thai Curry Soup

Thai Curry Soup

Kaeli L

"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!"
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 247 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 247 kcal
  • 12%
  • Fat:
  • 13.1 g
  • 20%
  • Carbs:
  • 23.8g
  • 8%
  • Protein:
  • 8.2 g
  • 16%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 1695 mg
  • 68%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.

Reviews

Read all reviews 168
  1. 221 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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.

Most helpful critical review

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...

Most helpful
Most positive
Least positive
Newest

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.

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...

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 ...

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 use...

Very yummy! I omitted mushrooms, and instead put red bell pepper strips in it. Also less curry paste - it was still hot!

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...

I also LOVE the Thai Curry Soup from Noodles & Company. The base of the soup is a good start, I added Sriracha chile sauce to give it a little more heat, a little yellow curry powder in additio...

Other stories that may interest you