Prep Time: 15 MinutesCook Time: 35 | MinutesReady In: 50 MinutesServings: 4 |
"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!" ~ Kaeli
This is the Delicious soup that my older brother made when my parents were gone on a vacation and I was coming over home from a mission trip with a friend who decided to stay overnight. And this soup for Dinner just made it all worth remembering and very special. God bless his heart for his thoughtfulness and kindness.
This is the Delicious soup that my older brother made when my parents were gone on a vacation and I was coming over home from a mission trip with a friend who decided to stay overnight. And this soup for Dinner just made it all worth remembering and very special. God bless his heart for his thoughtfulness and kindness.
What you will need:
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 coconutmilk 1/2 cup peeled and deveined mediumshrimp 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 |
What you will need to do:
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.
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.