Thai Curry Soup ADVERTISEMENT 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 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 Directions Instructions Checklist Step 1 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. Step 2 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. Step 3 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. Step 4 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. ADVERTISEMENT Facebook Related Posts Slow Cooker Potato Broccoli Soup Hearty Crock Pot Cowboy Soup Kielbasa Cabbage Soup Crock Pot Green Enchilada Chicken Soup Pinto Bean and Sausage Soup Chicken Noodle Soup Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.