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My review
Thai Curry Soup
Kaeli L
"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!"
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Ingredients
50 m servings 247 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Ready In
- 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.
- 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
Per Serving: 247 calories; 13.1 g fat; 23.8 g carbohydrates; 8.2 g protein; 30 mg cholesterol; 1695 mg sodium. Full nutrition
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Reviews
Read all reviews 187245 Ratings
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Most helpful positive review
3/27/2008
I added wedges of red onion and tomato. I left out the cilantro. I wanted it to taste like the thai curry soup at noodles and company. I think I succeeded.
Most helpful critical review
1/10/2012
I thought the green onions were not necessary, rather I used fresh cilantro and a lime wedge and mung bean sprouts to garnish. I also left out the mushrooms and spinach as they didn't make sense...
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3/27/2008
I added wedges of red onion and tomato. I left out the cilantro. I wanted it to taste like the thai curry soup at noodles and company. I think I succeeded.
12/26/2007
I make this soup almost every week! I make it veggie by using veggie broth and mushrooms or tofu for the shrimp. I've never added the lemon grass and often leave out the cilantro and/or green ...
8/18/2011
This was pretty good but not spectacular. I added more goodies, some snap peas and red peppers. I think next time I'll skip the lime juice and soy, a good curry paste has enough salt and sour in...
4/7/2008
I followed the recipe exactly and this soup was excellent! the only thing I would change would be to add more mushrooms.
11/18/2008
This is very good with firm tofu. I used 3 cloves of garlic, 1 tablespoon of grated ginger, 3 oz shiitake mushrooms, and about 6 oz spinach. Since I wasn't able to find yellow curry paste, I use...
1/10/2012
I thought the green onions were not necessary, rather I used fresh cilantro and a lime wedge and mung bean sprouts to garnish. I also left out the mushrooms and spinach as they didn't make sense...
10/8/2009
This was quite tasty and everyone in our house enjoyed it...as well as our neighbors (we share recipes a lot!)
1/11/2008
Very yummy! I omitted mushrooms, and instead put red bell pepper strips in it. Also less curry paste - it was still hot!