Name: Thai Curry Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 ounces rice noodles (pad thai noodles); 1 tablespoon olive oil; 1 clove garlic, minced; 1.5 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 coconut milk; 0.5 cup peeled and deveined medium shrimp; 0.5 cup sliced mushrooms; 1 (10 ounce) bag baby spinach leaves; 2 tablespoons fresh lime juice; 0.25 cup chopped cilantro; 2 green onions, thinly sliced

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Servings:

4

Yield:

4 servings

Jump to Nutrition Facts

Ingredients

2 ounces rice noodles (pad thai noodles)
1 tablespoon olive oil
1 clove garlic, minced
1 ½ 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 coconut milk
½ cup peeled and deveined medium shrimp
½ cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 tablespoons fresh lime juice
¼ cup chopped cilantro
2 green onions, thinly sliced

Directions

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
13g	Fat
24g	Carbs
8g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 247
% Daily Value *
Total Fat 13g	17%
Saturated Fat 6g	29%
Cholesterol 30mg	10%
Sodium 1695mg	74%
Total Carbohydrate 24g	9%
Dietary Fiber 2g	8%
Total Sugars 5g
Protein 8g
Vitamin C 25mg	126%
Calcium 91mg	7%
Iron 3mg	17%
Potassium 535mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Thai Curry Soup

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!

Ingredients

Directions

Nutrition Facts (per serving)