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Thai Curry Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Mouthwatering Thai shrimp curry soup with mushrooms, spinach, rice noodles, and zesty coconut lime broth.
Ingredients:
  • 2 ounces rice noodles (pad thai noodles)
  • 1 clove garlic, minced
  • 1.5 tablespoons minced lemon grass
  • 1 teaspoon ground ginger
  • 2 teaspoons red curry paste
  • 1 (32 ounce) carton chicken broth
  • 1 tablespoon white sugar
  • 1 (13.5 ounce) can reduced-fat coconut milk
  • 1 (10 ounce) bag baby spinach leaves
  • 0.5 cup peeled and deveined medium shrimp
  • 0.5 cup sliced mushrooms
  • 0.25 cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • 2 green onions, thinly sliced
Instructions:
  • 1. Boil a generous amount of lightly salted water in a large pot. Cook rice noodles until perfectly tender with a slight bite, approximately 3 minutes. Drain and rinse thoroughly with cold water to halt the cooking process; then set aside.
  • In a large saucepan over medium heat, warm oil. Sauté garlic, lemongrass, and ginger until fragrant, about 30-60 seconds. Add curry paste and cook for 30 seconds. Pour in 1/2 cup chicken broth, stirring until the curry paste dissolves. Stir in soy sauce, sugar, and the rest of the chicken broth. Bring to a boil, then simmer partially covered on medium-low heat for 20 minutes.
  • Add the coconut milk, spinach, shrimp, mushrooms, cilantro, and lime juice to the pot. Turn up the heat to medium-high and let it simmer for approximately 5 minutes until the shrimp turn bright pink and opaque.
  • Serve by placing a portion of rice noodles in each bowl, gently ladling the flavorful soup over the noodles, and finishing with a delightful sprinkle of sliced green onion garnish.

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