Rating: 4.5 stars
268 Ratings
  • 5 star values: 176
  • 4 star values: 68
  • 3 star values: 15
  • 2 star values: 7
  • 1 star values: 2

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!

Recipe Summary

cook:
35 mins
total:
50 mins
prep:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

247 calories; protein 8.2g; carbohydrates 23.8g; fat 13.1g; cholesterol 30mg; sodium 1694.7mg. Full Nutrition
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