Thai curry soup

JanaBy Jana      

October 21, 2014

Thai curry soup 0 5 0

Delicious, spicy and aromatic !

  • Prep: 20 mins
  • Cook: 35 mins
  • 20 mins

    35 mins

    55 mins

  • Yields: 6 Bowls


1Bring 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.


3Heat 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.


5Pour 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.


7Stir 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.


9To 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.



2 ounces rice noodles (pad thai noodles)

1 tablespoon olive oil

1 clove garlic, minced

1 1/2 tablespoons minced lemon grass

1 teaspoon ground ginger

2 teaspoons red curry paste

1l of chicken broth

2 tablespoons soy sauce

1 tablespoon white sugar

1 can of coconut milk

1/2 cup peeled and deveined medium shrimp

1/2 cup sliced mushrooms

1 bag baby spinach leaves

2 tablespoons fresh lime juice

1/4 cup chopped cilantro

2 green onions, thinly sliced


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