Thai Curry Soup
Kimberly
ingredients
- 2 oz 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 oz) chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 1 (13 oz) can reduced-fat coconut milk
- 1/2 cup cooked chicken chunks
- 1/2 cup sliced mushrooms
- 1 (10 oz) 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 denté, 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, 30-60 seconds. Add the curry paste, and cook 30 seconds. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in remaining chicken broth with soy sauce and sugar. Bring to boil, then reduce to med-low, partially cover and simmer 20 minutes.
- 3
Stir in coconut milk, chicken, mushrooms, spinach, lime juice and cilantro. Increase heat to med-high, and simmer 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.
Source: Kimberly
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