This Thai-style soup is easy to make and is packed full of healthy stuff to keep you going this winter. Coconut milk and red curry paste are a classic combination that result in a warm, almost creamy broth that is bursting with flavor. Control the heat by adding sriracha when serving. I love a good spicy soup when it is freezing outside. It warms me from the inside out.
- 8 oz rice noodles pad thai noodles
- 1 tablespoon olive oil
- 1 tablespoon red curry paste
- 3 cloves garlic minced
- 1 tablespoon minced fresh ginger
- 4 cups chicken broth
- 2 tablespoon fish sauce
- 1 lime juiced
- 1 teaspoon soy sauce
- 1 13.5 oz can coconut milk
- 8 ounces crimini mushrooms quartered
- 10 ounces spinach leaves or bok choy leaves
- 1 cup cooked shrimp tails removed
- 1/4 cup chopped cilantro
- 2 green onions thinly sliced
Cook rice noodles according to package directions. Drain and rinse with cold water to stop cooking. Set aside.
Heat olive oil in a large saucepan over medium heat. Stir in red curry paste, garlic, and ginger and let cook for about 1 minute.
Pour in chicken broth, fish sauce, lime juice, soy sauce and coconut milk. Bring to a boil over high heat, then reduce the heat to medium-low. Let simmer for 15 minutes.
Add in mushrooms and let simmer 5 minutes until mushrooms are slightly softened. Stir in spinach, shrimp, and cilantro. and cook until shrimp are heated, 1 to 2 minutes.
To serve, place some noodles in a bowl. Pour soup over top. Garnish with green onions.
Tip: Serve it with a little sriracha sauce for some heat.