Thai Curry Soup

This Thai curry soup features juicy shrimp, meaty mushrooms, tender spinach, and rice noodles in a coconut milk-based broth brightened with lime juice.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 247 Calories

Ingredients

• 1 tablespoon white sugar
• 1 teaspoon ground ginger
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 2 tablespoons soy sauce
• 2 green onions, thinly sliced
• 2 tablespoons fresh lime juice
• 2 teaspoons red curry paste
• 1 (10 ounce) bag baby spinach leaves
• 1 (32 ounce) carton chicken broth
• 2 ounces rice noodles (pad thai noodles)
• 1 (13.5 ounce) can reduced-fat coconut milk
• 0.25 cup chopped cilantro
• 0.5 cup sliced mushrooms
• 1.5 tablespoons minced lemon grass
• 0.5 cup peeled and deveined medium shrimp

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until tender yet firm to the bite, 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, lemongrass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add curry paste and cook for 30 seconds. Pour in about 1/2 cup chicken broth and stir until curry paste has dissolved, then add soy sauce, sugar, and remaining chicken broth. Bring to a boil, then reduce the heat to medium-low. Cover partially and simmer for 20 minutes.

Step 3

Stir in coconut milk, spinach, shrimp, mushrooms, cilantro, and lime juice. Increase the heat to medium-high and simmer until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.

Step 4

To serve, place some rice noodles into each serving bowl and ladle soup over the top. Garnish each bowl with a sprinkling of sliced green onion.