Thai Curry Soup
Labels:
recipe
,
shrimp
No comments
Recipe by Kaeli
"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!"
-
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
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.
Subscribe to:
Post Comments
(
Atom
)
No comments :
Post a Comment