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!
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.
Read MoreI 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 to me. I substituted carrots. It's a great base for your own version. I found the lemon grass to be like eating wood, I was confused when the recipe called for minced lemon grass, normally I just split my lemon grass 3/4 of the way down the stalk to I can remove it after the dish is cooked much like a bay leaf.
Read MoreI 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.
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 it so it might be better balance without. For those who skipped the lemon grass, in Thailand they never hack up the lemon grass. Hit it with the handle of your knife or a meat cleaver, then tie it into a knot. Throw it in the pot and let it simmer then simply remove the whole piece before serving :-)
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 onions and it doesn't seem to suffer. also, I use full fat coconut milk. Also, since the soup never lasts more than a day i add the noodles straight to it. 3/4 or so of the spinach seems like plenty to me. All in all a great a forgiving recipe, thanks for sharing.
I followed the recipe exactly and this soup was excellent! the only thing I would change would be to add more mushrooms.
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 used curry powder and tweaked the spices until it tasted right. Also good with rice instead of noodles (both are good). This is a new favorite of ours. Thanks!!
I also LOVE the Thai Curry Soup from Noodles & Company. The base of the soup is a good start, I added Sriracha chile sauce to give it a little more heat, a little yellow curry powder in addition to the red, and a little extra sugar. The end result was as good or better than Noodles version.
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 to me. I substituted carrots. It's a great base for your own version. I found the lemon grass to be like eating wood, I was confused when the recipe called for minced lemon grass, normally I just split my lemon grass 3/4 of the way down the stalk to I can remove it after the dish is cooked much like a bay leaf.
This was quite tasty and everyone in our house enjoyed it...as well as our neighbors (we share recipes a lot!)
Very yummy! I omitted mushrooms, and instead put red bell pepper strips in it. Also less curry paste - it was still hot!
This is probably the best soup I have ever made. I used tofu instead of shrimp and vegetable broth instead of chicken broth. It was restaurant quality, delicious.
Made this tonight (yeah, it's June but freezing here in Seattle). This soup was so good I couldn't stop eating it. Thanks for ruining my diet. LOL!
This was such a hit with us, restaurant quality. My only negative is that it is somewhat expensive to buy all the ingredients. Will definitely make again!
This was very good! It came together easily. It's all about the lemon grass which I was generous with. I was also generous with the red curry paste, using closer to a tablespoon full and I used about 1 1/2 c. mushrooms and substituted vegetable stock for chicken stock. I used shrimp, but I don't think it added much in the way of flavor; next time I will use tofu instead. I will definitely make this again.
I mean absolutely no flavor at all. Something serious is missing from this recipe, I read all the reviews first so I was prepared for this not being spicy enough but this soup has NO flavor at all. I am terribly disappointed.
Excellent. Not spicy enough for me so next time I will add some crushed red pepper flakes. But otherwise, fantastic.
I thought this was a little bland...I added more soy sauce, garlic and added siracha for some heat
This was an incredible recipe, I've used it for more than one occasion and it always Kills it! The only little suggestion I have that I find makes it just a little more tasty is to Cook your Thai noodles al dente then let them simmer in the sauce for just a little while, but again my hats off to the chef!
Followed recipe exactly except subbed chicken for shrimp. Very yummy and a nice change of pace from our staple soup recipe. Will keep for future use. :)
My 14 year old daughter wrote a report on Thailand, and took this soup to school today. She followed the recipe exact except to double it. She not only got an A, but several of her teachers asked for the recipe.
I don't know much about Thai food, but I made this and it was really good. Definitely going to make it again. I've never cooked with lemongrass before. I looked up a video on how to chop it, but in the end it was a little tough for my taste. Not sure if sauteing it for longer would be the proper approach or not...? I used a full package of sliced mushrooms because I could probably eat a pile of mushrooms and be happy, and I tripled the garlic because I love garlic. Otherwise, I followed the recipe and it was mildly spicy. Next time I might add a little more red curry paste or maybe toss in some cayenne or something, just to elevate it to the next level. Ultimately, really good. Don't know how authentic it is, but when it tastes this good I don't know if it really matters.
I love you Kaeli!!! :) your recipe was great! everybody loved it! let's hope all you get are GOOD review! :)
This is delicious, even with a few modifications I had to make. I used chicken instead of shrimp, frozen spinach instead of fresh, garlic powder instead of cloves, and left out the lemon grass. Even with all of these shortcuts, it was still delicious and reminded me of Noodles and Co.'s dish
My husband really enjoyed this "Thai Curry Soup" and asked me to make it again (5 stars). I am still looking for a Thai soup that tastes like the ones served in Thai restaurants. Thank you Kaeli for sharing your recipe.
I am seriously impressed with this recipe. I stopped by my local Thai grocery after work this evening without a plan, grabbed some things I knew I could find a recipe for, hurried home and searched the internet for "curry, mushrooms, lemongrass" and this recipe is one of the first that popped up. I thought that using lime juice instead of kaffir lime would compromise the flavor, but it was just as fragrant! I omitted the spinach just because I didn't have any, and I replaced the green onions with a leek/shallot mixture, again because I did not have green onions. I also used bean string noodles instead of rice noodles, which you have to make sure you prepare according to the package and not follow the directions on this recipe as they are totally different noodles. Even with all the substitutions and omissions it was delicious! I've had plenty of authentic Thai lemongrass soups and this comes seriously close to authentic-tasting. I will definitely be making this again.
Of all the ethnic recipes I have tried on this site, this one was truly outstanding! My hubby loved it! Like we all do, I tweaked a little. I served it as a main dish so I doubled the shrimp. And because we love it spicy, I added a teaspoon of curry powder and a sprinkle of red pepper flakes. This one goes on my repeat frequently list!
Not bad. I used Thai Red Curry Paste (added more than listed), changed spinach for bok choi, palm sugar instead of white, used shitake mushrooms and added more lime juice than listed. I also used fresh ginger rather than powder and finely chopped lemon grass rather than minced. It tasted better the day after (as with most curry based recipes), though I may add the shrimp the day after next time to keep it less rubbery.
Yummy!! The whole family loved it. Will be making again & again. Only change I would make next time is to cook and include few more rice noodles in each bowl.
I absolutely loved this soup! I could not find Lemongrass, so I had to do without. I also could not find Curry paste, so I used about half a cup of a curry cooking sauce. It still worked out pretty well, but I think next time I will find an Asian market to get curry paste, I have the feeling it will really make the soup ten times better. It was super easy for anyone that wants to try cooking Thai and is a little hesitant. I am going to have the leftovers for dinner tonight too :)
Would have given 5 stars but I added oyster sauce and fish sauce to give the soup some needed depth
My favorite meal out there. I add both shrimp and chicken. This is my kind of recipe and is good all year round. Putting this over rice noodles makes it a done deal.
I loved following this recipe! It was super easy and very good with my additions. I made the soup just like the directions suggest however added cherry tomato halves, yellow curry sauce and fish sauce (to amp up flavor), and lots of red pepper because we love spice!! I gave four stars because I do feel if I had not made my additions, the soup may have been a bit bland like some of the others have said (bland for my taste anyway having lived in Asia). All in all, it was great!
this stuff is SO very good. I make a huge pot and divide it up into tupperwares, freeze it and eat it for lunches for weeks it is my absolute favorite!!
This is a great recipe! I used tofu instead of shrimp and added carrots and green chiles. The flavors all complimented each other very well.
My husband and I really enjoyed this soup. I was out of lime so I had to omit it. It would have added to the depth of flavors so next time, I'll make sure I have it on hand. There definitely was a kick to the soup, but it was a nice heat, and leftovers reheated nicely for lunch the next day. I'll be making this one again. Thanks for the recipe!
My fiance and I love this. We have made it four times in the last 2 weeks. WE're all about the soup part of it so we added 2 cans of coconut milk. We also like it spicy so we kept adding the red curry paste until it got there. You can use this with shrimp or tofu. Delicious soup!
I had to improvise a bit since I didn't have red curry paste (used curry powder) or lemongrass, but the end result was amazing. My dad tried it and said it tasted like something from a restaurant. I wanted a coconut curry soup and feel like I found exactly what I needed to be creative again in the future, as this is a great base!
Love, love, love this soup! Added a cup of shrimp, fresh ginger, little more mushrooms and a little less spinach( which I thinly sliced). My husband said it was restaurant quality! Absolutely fabulous recipe easily changed up for personal preferences!
AWESOME! Just like Noodles and Company! I left out lemon grass and cilantro and added tomato and red onion like other review. I cooked the onion during the 20 minute simmer and add the tomato at the end so it was cold.
Amazing - incredible - delicious - wow. This is my favorite recipe on this site so far, both for the fact that I followed it almost exactly and that it turned out incredibly like the 'authentic' versions I've had before. I can see this becoming a regular part of my routine. The best part is the fluidity with the veggies and meat. You can really change it up, but I would recommend keeping the base consistent. Thank you Kaeli!!!
Awesome! Better than I even hoped for. Only thing was I found 1/2 cup of mushrooms to be no where near enough! I added 1 1/2 cups, and it could have used 2!
This recipe is perfect- and my 2010 crowd pleaser. I have made this recipe on 4 occasions the past 6 weeks. First time exactly as the recipe was written. Second time I used green curry paste- equally as delicious. Third time I made it with chicken- again great. Tonight I am experimenting with yellow curry paste and strips of turkey. I cannot wait!!! It always looks amazing in the bowl- my guests have no idea how simple it is to make and always comment on all my effort- if only they knew! Thanks for sharing!
This recipe was a great base! I used chicken thighs instead of shrimp and subbed red pepper for the mushrooms. I also used the other Thai Curry Soup recipe on this site as a guide for adding fish sauce & brown sugar instead of the soy sauce and white sugar. We loved it - definitely will make again!
Great Soup! Serve over rice, and much less cilantro- especially if using fresh cilantro. Add curry powder if you like more of the curry flavor (or sprinkle the powder on after like I did). I did not add shrimp, spinach or mushrooms... tasted great without them. Add more garlic for sure! I also used leeks instead of the onions.
So flavorful! I left our the lemongrass simply because I couldn't find any, and it was still absolutely perfect! Highly recommended.
Family and 2 year old loved it as is. Very good addition with the spinach.
Delicious! Next time I'd leave out the spinach, gave a slightly bitter taste. And add more mushrooms.
Not even close to spicy. I think I tripled the curry paste to get a good thai "heat" out of the dish. Only used a can of chicken broth. Had both bok choy and spinach so I used both for that. Doubled the shrimp. Added a can of bamboo shoots instead of mushrooms. Left out the lemon grass since it wasn't on hand. Next time I will add some petite frozen peas to the mix for more texture and greens. Nice recipe though, very close flavor to what my Thai aunt makes!
I love this soup! I've made it several times and don't really change many things. I do like it with a little more heat so sometimes I add different types of curry and different proteins. The basic recipe is great though.
This is a wonderful recipe. I TOTALLY agree with Dranoel...if you like heat, this recipe is in need of some siracha chili sauce. But I didn't add it to the recipe, because it's just as easy to add to the soup at serving...a lot of people don't like super spicy. I made a few changes...I used 2 small diced shallots along with the garlic. I couldn't find fresh lemon grass at my local grocer, so I used a combination of pureed lemon grass out of the squeeze tube (which I sauteed with the garlic and shallot) and dried lemon grass, which I added as well with the broth. I didn't have any fresh mushrooms on hand, so I used a 1oz bag of dried porchini mushrooms. While the soup was simmering, I added shredded carrots, green beans, 1 chopped red bell pepper and 1 1/2 cup of shelled edamame beans. I used Light Coconut Milk. Instead of adding shrimp, I opted to keep this recipe vegetarian, and finished off with the fresh spinach and green onion. This one is a versatile soup - a KEEPER!
LOVED IT! My husband must have said 10 times how much he loved this soup while he was eating it. I followed the recipe exactly as written except I didn't use the cilantro (not a fan, at all.) Otherwise, I wouldn't change a thing. If you like your curries on the HOT side, you may want to add some red pepper flakes. The great thing about this soup is it's a meal all by itself. And it's somewhat healthy so you don't feel guilty eating a large bowl of it. Try this one, you will not be disappointed!!
I made only a few minor adjustments to the recipe, which I'm sure didn't alter the final results much. I used chicken instead of shrimp. I cut the chicken in thin strips, cooked it a bit in the oil, removed, then continued with the recipe, adding the chicken back in towards the end. I also used lemon grass powder (about 1/2 tsp.) instead of fresh lemon grass, left out the soy sauce and added a couple of squirts of fish sauce. Also used brown sugar instead of the white. It was fantastic! Very similar to "The Best Thai Coconut Soup" recipe, also on this site, which is another favorite of ours. I did enjoy the addition of the spinach in this recipe though. Hubs said it's a "do again"! Thanks for sharing!
An outstanding recipe, Kaeli! I loved this spicy, flavorful, comforting soup. Absolutely delicious. I prepared as written, with a couple of small exceptions. I added a 1/2 tablespoon more red curry, and added about a cup extra chicken broth, and cheated by adding super fine rice noodles directly into the pot at the end of cooking. Only change I will make to this next time is to use a 6 oz bag of spinach instead of a 10, love the stuff but want to taste more of that delicious broth! Thanks for sharing your recipe with us, this is exceptional.
I really wanted to love this recipe on a cold snowy night, but it was just OK. Hopefully it will taste better tomorrow.
Great recipe! My only change (after tasting) was to add another tsp curry paste and about 1 tsp powdered curry. I'll definitely make this again.
This recipe was fantastic! I've cooked it twice, the first time was really tasty just following the recipe exactly and the second time I slightly altered it to our taste. We prefer things pretty spicy so I like doubling the curry paste (could be that I have a milder brand), I increase the mushrooms, add green onions in the beginning as well as the end, and add a bullion cube. Definitely a keeper that you can modify to fit your individual taste!
I love love love this soup! I really hate cilantro though, so I never add it. I also use full fat coconut milk for richness. I make this a few times a month. You can just throw the noodles into some just boiled water and let them sit for a few minutes until they're soft instead of boiling them on the stove. Make sure you keep those noodles separate from the rest of the soup until you're going to eat it, otherwise they develop a very weird texture. So, store the broth and noodles separate in the fridge. I also de-stem the spinach before adding to the soup. This is definitely my favourite soup. Thanks for sharing!!
Very tasty. I did do a few thing different. It makes a great base soup to add so many different ingredients. I made the broth up to the paste then added chicken strips. Also added the juice of 1/2 lime. Simmered for 30 minutes. Added the coconut milk as well as 2 tablespoons of basil. Let simmer for about 10 minutes to let the flavors blend. This was the basis for lunch time soup for the week. I would divide up into containers and freeze. When ready, I would thaw, heat up and add stir fry vegs and or shrimp. The flavor of the base was as good as you get in a really good Thai restaurant. Thanks for a new favorite.
Excellent dish. I've been looking for a recipe to keep me out of Noodles and Co. and their Thai Curry Soup and this is almost exactly like it. Just added tomato wedges and fresh Asian basil and a squirt of sriracha sauce. Thanks for the recipe.
Way too heavy on the chicken broth and it therefore canceled out the coconut milk. Not spicy enough, but that's a personal taste.
Love the soup! I changed things up a bit I didn't have lemon grass and green onions. I added an onion, increased mush to 8 oz fresh and added more garlic. Used full fat coconut milk. I cut up the noodles. would make again.
This was good, better the next day. I agree with the poster who said the shrimp really do not add anything to the dish tho.. would be just as good without. Next time will make it meatless, or maybe try chicken.
This was really nice. I took the advice of many others and added tofu. I would add more than the amount of chicken required though. I also didn't add nearly the amount of spinach.
This was really good! I didn't have any lemongrass so that was left out. I did 1/2 Tbsp. freshly grated ginger instead of the dried, increased the garlic to 2 cloves, increased the red curry paste to 1 Tbsp (we like it spicy), used 2 chicken breasts instead of shrimp (cut into strips and boiled in the soup), and only used 2.5 oz of spinach (it was all I had). I didn't have cilantro and green onions, so they were left out; I don't think they were needed. I'm sure had I had everything on hand and made it as written, it would have been great! I will probably decrease the chicken broth by half next time, for a thicker consistency. My kids wanted more mushrooms, so I will increase that next time as well. My husband said he would prefer it over rice, but we all enjoyed the noodles. I look forward to leftovers!
This has been the Thai curry soup i have been looking for so long! i followed this recipe and it came out perfectly. I would recommend doubling this recipe as it is SO DELICIOUS you will want more. I also would add some fish sauce to it and more lime. I used shitake mushrooms and instead of rice noodles, i did the fat wide rice noodles (that i use for Pho). My boyfriend could not stop eating this soup! My new favorite soup!!!!!! oh and fresh ginger is always a must too :-)
This soup was off the hook!!!!! I didn't use lemon grass and it still tasted like in the restaurants.
Really lovely! I followed the recipe almost exactly except that I made it veggie (vegetable broth and no shrimp). Next time I'll add a bit more curry to up the spice, but that's just a personal preference. Will definitely make again!
This recipe as it stands now is bland and lacks core Thai ingredients. I've read reviewers say it is missing something key in flavor but they aren't sure what it is. This recipe MUST have fish sauce instead of soy. Soy isn't a authentic Thai ingredient, fish sauce is. You also need to use real coconut milk and not the nasty reduced fat stuff. The real stuff will give you a nice natural milky coconut flavor if you use it.
Made as-is this recipe was bland. The only ingredient I was missing is the lemongrass, which I couldn't find. I ended up tripling the amount of the red curry, adding onion powder and red pepper flakes to get this to a better flavor. The end result was pretty good.
Very tasty! I added some sriracha and hoisin sauce. Next time I would make more noodles. The amount of spinach called for was quite overwhelming, next time I'm going to leave it out.
Really flavorful, loved it! Omitted the lemongrass (hard to find here) and used frozen cooked shrimp, thawed and added during the last few minutes of cooking. Also used regular, not low-fat, coconut milk. I prepare rice noodles this way... Soak noodles in cold water for about 30 minutes to soften, drain and add to boiling water for 1-2 minutes until tender, drain. Other methods seem to make mushy noodles.
I was hoping the people who said these was bland were wrong and those who said it was like Noodles & Co were right. Unfortunately, this was disappointingly bland, and just tasted like liquid with a hint of lime. The good thing about that is my 4 yr old won't complain it's spicy. I'll be adding a lot of sriracha to it so it tastes like something.
I have made this soup many times. One thing I do to take it up a notch. I take the shrimp shells and sauté them with spices and add some chicken broth and simmer for 20 minutes and make what I call the golden broth. Really adds a lot of rich flavor. I also add an andouille sausage to spice it up.
Just made this tonight on a whim. I had the basic ingredients and thankfully the red curry paste. Did not have shrimp, but used leftover bbq grilled chicken. I improvised with the ingredients I had on hand. Used garlic from a tube (Gourmet Garden) and ginger in a tube from the asian mkt. I used full fat coconut milk, skipped the spinach and cilantro (did not have). I used 2 True Lime packets for the fresh lime juice. The flavors were spot on. Even my 6-yr-old loved it. She asked for seconds!
Overall, the soup is very tasty. However, I really had to tweak the recipie as it was not perfect as is. First, the amount of fresh baby spinach is way too much (for my family). I used a 5 oz. plastic package of baby spinach leaves and we were all still overwhelmed (even after they cooked down). Next time I will just use 2 oz or a couple handfuls. Second, I added way more red curry paste, otherwise it was not at all spicy and the coconut was overwhelming. I bought Thai Kitchen red curry paste (all I could find in my rural area), and ended up using tablespoons instead of teaspoons - and it was still on the milder side. The red curry paste really gives it a comfortable feeling reminiscent of a creamy tomato soup - but it is still so unfamiliar you keep going back for another spoonful. I added a cup of sliced mushrooms, and a cup of shrimp - so good. And put in a sliced tomato at the end just before serving. I thought the green onions on top gave it a real restaurant feel/quality. My husband loved that added touch. Excellent and thank you!!!
Great recipe, tasted like restaurant Thai curry soup, Yum! The only change I felt I needed to make for flavor was instead of 2 teaspoons of red curry paste, I used 2 tablespoons. It needed that extra punch, though it was still not two spicy. Still very mild. We chose to use chicken instead of shrimp, because we love chicken curry. We prefer dark meat chicken, so used 1.5 lbs of chicken legs instead of shrimp. We also used fresh spinach, putting in a large 10 ounce container of fresh baby spinach. Will definitely make again. Thanks for a great recipe!
Incredible recipe! I used brown rice instead of rice noodles (but only because it's what I had), green curry paste instead of red, brown sugar instead of white, and a pinch of red pepper flakes. You could easily serve it without rice or noodles for a wonderful appetizer soup, but is great as is for a dinner soup. I can't wait to serve it to guests!
Loved it, just found myself wanting a little more spice so added additional red curry paste.
I love soup...I love curry. I LOVE this recipe...its honestly my current fave recipe.I also made a few small adjustments and it was still very flavorful. I used yellow curry powder and chile garlic paste. Did not have lemon grass..but will try it next time. I added some shrimp..and it was delish. I will be eating this whole pot of soup today, most likely! (oh and i felt a cold coming on...well, my head is clear and i sweat out something while eating..its a cure!)
I made this soup with tofu instead of shrimp and omitted the cilantro. It was just ok. I was a little disappointed actually because it sounded so good and the reviews were great. It may have been the red curry I used - I know it makes a difference. I just bought the first one I could find at the grocery store... I don't think I'll make this again.
I thought it was pretty good but will change it slightly next time. My wife and I didn't think it was spicy at all so we will add some hot sauce.
Great soup. I didn't have red curry paste, so I used green. Also, I couldn't find lemon grass at my grocery store, so I just left it out. I also used fresh ginger instead of ground. Finally, I doubled the recipe, but put in 7x (14 oz) of noodles, and we still ate them all. We are a noodle loving family.
I've made this several times and it's always delicious. Healthy, easy and filling too. Thanks!!!!
Good soup overall, I followed the recipe as is and would make it again, quite easy to make.
