Thai Curry Soup

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!

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 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
• ½ cup sliced mushrooms
• 2 teaspoons red curry paste
• 1 ½ tablespoons minced lemon grass
• ¼ cup chopped cilantro
• 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
• ½ 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 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.