Thai Curry Soup
Simmer until cooked through and top with more fresh basil.
Recipe Summary Thai Curry Soup
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!Ingredients | Green Curry Paste Thai2 ounces rice noodles (pad thai noodles)1 tablespoon olive oil1 clove garlic, minced1 ½ tablespoons minced lemon grass1 teaspoon ground ginger2 teaspoons red curry paste1 (32 ounce) carton chicken broth2 tablespoons soy sauce1 tablespoon white sugar1 (13.5 ounce) can reduced-fat coconut milk½ cup peeled and deveined medium shrimp½ cup sliced mushrooms1 (10 ounce) bag baby spinach leaves2 tablespoons fresh lime juice¼ cup chopped cilantro2 green onions, thinly slicedDirectionsBring 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.Info | Green Curry Paste Thaiprep: 15 mins cook: 35 mins total: 50 mins Servings: 4 Yield: 4 servings
TAG : Thai Curry SoupSoups, Stews and Chili Recipes, Soup Recipes, Seafood,