THAI CURRY SOUP
I have always loved this soup, but I never make it the same way twice. Change the vegetables, change the curry seasoning, and the garlic, ginger, and lemongrass hold up the recipe no matter what.
Now I often use it as a beautiful way to serve roasted sea bass. Serve the soup in a large soup plate and place roasted fish on top. It's amazing!
Prep
Cook
| Category: | Fish & Shellfish |
| Cuisine Type | Thai |
Ingredients
Ingredients
| 2 oz rice noodles (pad thai noodles) |
| 1 tbsp olive oil |
| 1 clove garlic, minced |
| 1 1/2 tbsp minced lemon grass |
| 1 tsp ground ginger |
| 2 tsp red curry paste |
| 32 oz chicken broth |
| 2 tbsp soy sauce |
| 1 tbsp white sugar |
| 13 1/2 oz Coconut milk |
| 1/2 cup medium shrimp |
| 1/2 cup sliced shitake mushrooms |
| 10 oz baby spinach leaves |
| 2 tbsp fresh lime juice |
| 1/4 cup cilantro |
THAI CURRY SOUP 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.
- Original Recipe Link HERE