This delicious Thaistyle soup has coconut milk shrimp mushrooms and spinach
Prep Time
55 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until tender yet firm to the bite
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
lemongrass
and ginger; cook and stir until aromatic
30 to 60 seconds. Add curry paste and cook for 30 seconds. Pour in about 1/2 cup chicken broth and stir until curry paste has dissolved
then add soy sauce
sugar
and remaining chicken broth. Bring to a boil
then reduce the heat to medium-low. Cover partially and simmer for 20 minutes.
Stir in coconut milk
spinach
shrimp
mushrooms
cilantro
and lime juice. Increase the heat to medium-high and simmer until shrimp are bright pink on the outside and the meat is opaque
about 5 minutes.
To serve
place some rice noodles into each serving bowl and ladle soup over the top. Garnish each bowl with a sprinkling of sliced green onion.
Cook’s Note
Chicken can be substituted for the shrimp; either way
