Thai Style Shrimp and Noodle Curry Soup

 

 

This Thai-style soup is easy to make and is packed full of healthy stuff to keep you going this winter. Coconut milk and red curry paste are a classic combination that result in a warm, almost creamy broth that is bursting with flavor. Control the heat by adding sriracha when serving. I love a good spicy soup when it is freezing outside. It warms me from the inside out.

 

Time to Make It: <30 minutes

Yield: Serves 4 to 6

Ingredients

8 oz rice noodles (pad thai noodles)

1 TB olive oil

1 TB red curry paste

3 cloves garlic, minced

1 TB minced fresh ginger

4 cups chicken broth

2 TB fish sauce

1 lime, juiced

1 tsp soy sauce

1 (13.5 oz) can coconut milk

8 oz crimini mushrooms, quartered

10 oz spinach leaves, or bok choy leaves

1 cup cooked shrimp, tails removed

1/4 cup chopped cilantro

2 green onions, thinly sliced

Instructions

1. Cook rice noodles according to package directions. Drain and rinse with cold water to stop cooking. Set aside.

2. Heat olive oil in a large saucepan over medium heat. Stir in red curry paste, garlic, and ginger and let cook for about 1 minute.

3. Pour in chicken broth, fish sauce, lime juice, soy sauce and coconut milk. Bring to a boil over high heat, then reduce the heat to medium-low. Let simmer for 15 minutes.

4. Add in mushrooms and let simmer 5 minutes until mushrooms are slightly softened. Stir in spinach, shrimp, and cilantro. and cook until shrimp are heated, 1 to 2 minutes.

5. To serve, place some noodles in a bowl. Pour soup over top. Garnish with green onions.

Tip: Serve it with a little sriracha sauce for some heat.

 

 

Never miss a recipe! Subscribe to the weekly newsletter.

Share this post