Thai Curry Soup is a vibrant, aromatic dish that brings a burst of bold flavors in every spoonful. With its rich blend of creamy coconut milk, fragrant herbs, and a touch of spice, the soup envelops your senses in a warm, comforting embrace. Each bowl is like a journey through Thailand, offering layers of taste that range from tangy and savory to subtly sweet. The deep, colorful hues of the soup are as inviting as its complex flavors, making it both a treat for the eyes and the palate. It’s the perfect balance of heat and heartiness, ideal for cozy evenings or impressing guests with something a little different and extraordinary.
Thai Curry Soup
Thai Curry Soup is a flavorful and comforting dish that combines the bold, aromatic elements of Thai cuisine into a rich, savory soup. Known for its harmonious blend of spicy, tangy, and sweet notes, it often features a creamy coconut milk base that creates a smooth texture while balancing the heat.
Ingredients
- 2 ounces rice noodles (pad thai noodles)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1½ tablespoons minced lemongrass
- 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 (10 ounce) bag baby spinach leaves
- ½ cup peeled and deveined medium shrimp
- ½ cup sliced mushrooms
- ¼ cup chopped cilantro
- 2 tablespoons fresh lime juice
- 2 green onions, thinly sliced
Instructions
- In a large pot, bring salted water to a boil. Add the rice noodles and cook for about 3 minutes until they are tender but still firm. Drain the noodles and rinse them under cold water to halt the cooking process, then set them aside.
- Heat olive oil in a large saucepan over medium heat. Add garlic, lemongrass, and ginger, stirring for 30-60 seconds until fragrant. Stir in the curry paste and cook for another 30 seconds. Gradually pour in half of the chicken broth, mixing until the curry paste is dissolved. Then, add soy sauce, sugar, and the rest of the broth. Bring the mixture to a boil, lower the heat to medium-low, and simmer partially covered for 20 minutes.
- Add the coconut milk, spinach, shrimp, mushrooms, cilantro, and lime juice to the pot. Raise the heat to medium-high and simmer for about 5 minutes, or until the shrimp turn pink and opaque, fully cooking through.
- For serving, place a portion of rice noodles in each bowl and pour the soup over them. Finish by garnishing with a handful of sliced green onions for a fresh, colorful touch.
