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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!
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
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