“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!” - by Kaeli
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 247 cal
- 12%
- Fat
- 13.1 g
- 20%
- Carbs
- 23.8 g
- 8%
Based on a 2,000 calorie diet
Share It
Reviews (120)
Rate This Recipe
"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. ..." See more"
driedbean
"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..." See more 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."
Lece
"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..." See more 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 :-)"
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
