Thai Curry Soup Recipe

Name: Thai Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces rice noodles (pad thai noodles); 1 tablespoon olive oil; 1 clove garlic, minced; 1 1/2 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; 1/2 cup peeled and deveined medium shrimp; 1/2 cup sliced mushrooms; 1 (10 ounce) bag baby spinach leaves; 2 tablespoons fresh lime juice; 1/4 cup chopped cilantro; 2 green onions, thinly sliced

Servings: persons

2 ounces rice noodles (pad thai noodles)
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 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
1/2 cup peeled and deveined medium shrimp
1/2 cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
2 green onions, thinly sliced

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.
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.
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.
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.

232

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 ounces rice noodles (pad thai noodles), 1 tablespoon olive oil, 1 clove garlic, minced, 1 1/2 tablespoons minced lemon grass, and more.

Yes, Thai Curry Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Curry Soup

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