Thai Curry Soup recipe
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Ingredients
- 2 ounces rice noodles (pad thai noodles) 1 tablespoon olive oil 1 clove garlic, minced 1 ½ tablespoons minced lemon grass 1 teaspoon ground ginger 2 teaspoons red curry paste 1 (32 ounce) carton chicken broth 2 tablespoons soy sauce 1 tablespoon white sugar 1 (13.5 ounce) can reduced-fat coconut milk ½ cup peeled and deveined medium shrimp ½ cup sliced mushrooms 1 (10 ounce) bag baby spinach leaves 2 tablespoons fresh lime juice ¼ cup chopped cilantro 2 green onions, thinly sliced
Nutrition Info
- 246.6 caloriescarbohydrate: 23.8 gcholesterol: 30 mgfat: 13.1 gfiber: 2.3 gprotein: 8.2 gsaturatedFat: 5.7 gservingSize: -sodium: 1694.7 mgsugar: 5.3 gtransFat: : -unsaturatedFat: : -
Directions Thai Curry Soup
Directions
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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.
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.