Thai Curry Soup Recipe

Thai Curry Soup Recipe

Serves 8

2 tablespoons white sugar
2 (13.5 ounce) cans reduced-fat coconut milk
1 cup peeled and deveined medium shrimp
1 cup sliced mushrooms
2 (10 ounce) bags baby spinach leaves
1/4 cup fresh lime juice
1/2 cup chopped cilantro
4 green onions, thinly sliced
1/4 pound rice noodles (pad thai noodles)
2 tablespoons olive oil
2 cloves garlic, minced
3 tablespoons minced lemon grass
2 teaspoons ground ginger
1 tablespoon and 1 teaspoon red curry paste
2 (32 ounce) cartons chicken broth
1/4 cup soy sauce

1.  Bring a large pot of water to a boil and sprinkle some salt. Add rice noodles and cook until al dente, about 8 minutes. Drain and rinse well with cold water to stop the cooking; set aside. Heat oil in a large saucepan over medium heat then stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 1 minute.
2. Add curry paste and cook 45 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 25 minutes.
3. Add coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro and simmer until the shrimp turn pink and are no longer translucent, about 5-7 minutes.

Serve and enjoy this easy soup recipe – Thai Curry Soup recipe

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