Thai Curry Soup
Description
This Thai curry soup features juicy shrimp, meaty mushrooms, tender spinach, and rice noodles in a coconut milk-based broth brightened with lime juice.
Ingredients
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2 ounces rice noodles (pad thai noodles)
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1 tablespoon olive oil
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1 clove garlic, minced
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1 1/2 tablespoons minced lemon grass
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1 teaspoon ground ginger
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2 teaspoons red curry paste
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1 (32 ounce) carton chicken broth
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2 tablespoons soy sauce
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1 tablespoon white sugar
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1 (13 1/2 ounce) can reduced-fat coconut milk
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1 (10 ounce) bag baby spinach leaves
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1/2 cup peeled and deveined medium shrimp
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1/2 cup sliced mushrooms
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1/4 cup chopped cilantro
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2 tablespoons fresh lime juice
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2 green onions, thinly sliced
Directions
1
Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until tender yet firm to the bite, 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, lemongrass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add curry paste and cook for 30 seconds. Pour in about 1/2 cup chicken broth and stir until curry paste has dissolved, then add soy sauce, sugar, and remaining chicken broth. Bring to a boil, then reduce the heat to medium-low. Cover partially and simmer for 20 minutes.
3
Stir in coconut milk, spinach, shrimp, mushrooms, cilantro, and lime juice. Increase the heat to medium-high and simmer until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
4
To serve, place some rice noodles into each serving bowl and ladle soup over the top. Garnish each bowl with a sprinkling of sliced green onion.