This Thai soup is easy to make and full of healthy ingredients to keep you going this winter. Coconut milk and red curry paste are a classic combination that yields a warm, almost creamy broth with a rich flavor. Add sriracha when serving to keep the heat in check. I love spicy soup when it’s cold outside. It warms me from the inside out.
- 8 ounce rice flour Thai Noodles
- 1 tablespoon olive oil
- 1 tablespoon red curry paste
- 3 clove garlic minced
- 1 tablespoon chopped fresh ginger
- 4 cup chicken soup
- 2 tablespoon fish sauce
- 1 lime Juiced
- 1 teaspoon i am willow
- 1 13.5 oz can coconut milk
- 8 ounce crime mushroom stationed
- 10 ounce spinach leaves or cabbage leaves
- 1 cup cooked shrimp remove the tail
- 1/4 cup chopped cilantro
- 2 green onions thin slices
Cook rice noodles according to package directions. Drain and rinse with cold water to stop cooking. on hold.
Heat olive oil in a large skillet over medium heat. Add red curry paste, garlic and ginger and cook for about 1 minute.
Pour in the chicken broth, fish sauce, lime juice, soy sauce, and coconut milk. Bring to a boil over high heat, then reduce heat to medium-low. Simmer for 15 minutes.
Add the mushrooms and simmer for 5 minutes, until the mushrooms are slightly soft. Add spinach, shrimp and cilantro. Cook until shrimp are heated through, 1 to 2 minutes.
To serve, place some noodles in a bowl. Pour the soup over it. Garnish with shallots.
Tip: Serve warm with a little Sriracha sauce.