 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
|
This delicious Thai-style soup has coconut milk, shrimp, mushrooms, and spinach. Chicken may be substituted for the shrimp; either way, I love this soup anytime! Ingredients:
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 |
1 (32 ounce) carton chicken broth |
2 tablespoons soy sauce |
1 tablespoon white sugar |
1 (13.5 ounce) can reduced-fat coconut milk |
1/2 cup peeled and deveined medium shrimp |
1/2 cup sliced mushrooms |
1 (10 ounce) bag baby spinach leaves |
2 tablespoons fresh lime juice |
1/4 cup chopped cilantro |
2 green onions, thinly sliced |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
|
|