Follow these steps for perfect results
Rice Noodles
Cooked
Olive Oil
Garlic
Minced
Lemon Grass
Minced
Ginger
Grated
Red Curry Paste
Chicken Broth
Soy Sauce
White Sugar
Coconut Milk
Reduced Fat
Shrimp
Peeled and Deveined
Lime Juice
Fresh
Cilantro
Snipped
Mushrooms
Fresh Sliced
Baby Spinach Leaves
Heat olive oil in a saucepan over medium heat.
Add minced garlic, lemon grass, and grated ginger to the saucepan and stir until fragrant (about 1 minute).
Incorporate the red curry paste and stir well.
Pour in half of the chicken broth and stir until the curry paste is fully dissolved.
Introduce the remaining chicken broth, soy sauce, and white sugar.
Cover the saucepan and let it simmer for approximately 20 minutes to allow the flavors to meld together.
Add the rice noodles, coconut milk, shrimp, and lime juice to the simmering broth.
Cook until the shrimp turns pink and is fully cooked.
Incorporate cilantro, fresh sliced mushrooms, and baby spinach leaves, stirring until the spinach softens.
Ladle the soup into bowls.
Serve hot, optionally with egg rolls or rice.
Expert advice for the best results
Adjust the amount of red curry paste to control the spiciness.
Add a squeeze of lime juice just before serving for extra brightness.
Garnish with extra cilantro and a drizzle of coconut milk.
Everything you need to know before you start
15 minutes
Soup can be made a day in advance.
Ladle into bowls and garnish with fresh herbs and a swirl of coconut milk.
Serve with egg rolls or spring rolls.
Serve with a side of steamed rice.
Off-dry Riesling complements the spice.
A crisp lager cleanses the palate.
Discover the story behind this recipe
Common street food and home-cooked meal in Thailand and neighboring countries.
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