Thai Curry Soup Recipe - Allrecipes.com
Thai Curry Soup Recipe
  • READY IN 50 mins

Thai Curry Soup

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

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 More Reviews

Most Helpful Positive Review
Mar 27, 2008

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
Mar 01, 2011

I thought this was a little bland...I added more soy sauce, garlic and added siracha for some heat

 
Dec 26, 2007

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.

 
Nov 20, 2011

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 :-)

 
Apr 07, 2008

I followed the recipe exactly and this soup was excellent! the only thing I would change would be to add more mushrooms.

 
Oct 09, 2009

This was quite tasty and everyone in our house enjoyed it...as well as our neighbors (we share recipes a lot!)

 
Jan 14, 2009

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!!

 
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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Nutrition

  • Calories
  • 247 kcal
  • 12%
  • Carbohydrates
  • 23.8 g
  • 8%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 13.1 g
  • 20%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 8.2 g
  • 16%
  • Sodium
  • 1695 mg
  • 68%

* Percent Daily Values are based on a 2,000 calorie diet.

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