Thai curry soup

    (247)
    50 min

    A Thai curry soup made with coconut milk, prawns, mushrooms and spinach. Chicken or extra vegetables could be used instead of the prawns.


    211 people made this

    Ingredients
    Serves: 4 

    • 60g thin rice 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
    • 900ml chicken stock
    • 2 tablespoons soy sauce
    • 1 tablespoon sugar
    • 1 (400g) tin low fat coconut milk
    • 65g cleaned prawns
    • 35g sliced mushrooms
    • 280g baby spinach leaves
    • 2 tablespoons fresh lime juice
    • 2 teaspoons chopped coriander
    • 2 spring onions, thinly sliced

    Method
    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, 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 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 100ml of the chicken stock and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to the boil, then reduce heat to medium-low, partially cover and simmer 20 minutes.
    3. Stir in coconut milk, prawns, mushrooms, spinach, lime juice and coriander. Increase heat to medium-high, and simmer until the prawns turn pink and are cooked through, about 5 minutes.
    4. To serve, place some noodles into each serving bowl and ladle soup over them. Garnish each bowl with a sprinkling of chopped spring onions.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (247)

    Reviews in English (191)

    0

    This was amazing, will be making it again. One thing I would change is I would not mince up the lemongrass but just leave it whole, apart from that was yummy!!  -  08 Jul 2013

    by
    83

    I added wedges of red onion and tomato. I left out the cilantro. I wanted it to taste like the thai curry soup at noodles and company. I think I succeeded.  -  27 Mar 2008  (Review from Allrecipes US | Canada)

    by
    53

    This was pretty good but not spectacular. I added more goodies, some snap peas and red peppers. I think next time I'll skip the lime juice and soy, a good curry paste has enough salt and sour in it so it might be better balance without. For those who skipped the lemon grass, in Thailand they never hack up the lemon grass. Hit it with the handle of your knife or a meat cleaver, then tie it into a knot. Throw it in the pot and let it simmer then simply remove the whole piece before serving :-)  -  18 Aug 2011  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 11 collections