This salmon meal comes together quickly and is extremely delicious. You can tinker with the ingredients; for instance, you could substitute fresh basil leaves for the chile or balsamic vinegar for the lemon juice. It is crucial to use whole-grain mustard. You’re sure to adore this one! Enjoy with a side of green salad!
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 ounces rice noodles (pad thai noodles)
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 ½ tablespoons minced lemon grass
- 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
- ½ cup peeled and deveined medium shrimp
- ½ cup sliced mushrooms
- 1 (10 ounce) bag baby spinach leaves
- 2 tablespoons fresh lime juice
- ¼ cup chopped cilantro
- 2 green onions, thinly sliced
Instructions
- 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.
- 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 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.
- Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes.
- To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.
Nutrition Facts
| Calories | 247 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 2 g |
| Protein | 8 g |
| Saturated Fat | 6 g |
| Sodium | 1695 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Some tips for those wanting to rev up spice and flavor: mince or grind up a thai chili or 2 for spice and sauté with garlic in step 2. Also, if you have access to the ingredient, recommend palm sugar in replacement of sugar. Palm sugar makes a huge difference! Lemongrass adds flavor to the broth. I prefer to cut in large pieces, pound to release oils just a bit, and simmer lemongrass in broth for 20 minutes in step 2. I remove the lemongrass after as lemongrass is a tough stem to soften for consumption. I like to garnish with a little thai basil. A splash of fish sauce will do wonders as well!
Recipe is good but you need to add more than 2 tablespoons of Red Curry Paste to truly give it flavor and a bit of a kick.
I added a spicy curry, extra mushrooms with garlic naan bread on the side. It was delish!!!!
Followed the recipe exactly. My family Loved it! They did add Siracha to add more spice to their bowls, so next time I’ll add more spice while cooking. I was asked to put this on the regular rotation!
I prefer more flavour so doubled up on most of the spices. Also substituted chicken for shrimp. This recipe is very simple and forgiving.
I subbed fish sauce with a dash of soy, switched sugar to light brown sugar, used rice instead of noodles and added extra shrimp. I also added snap peas & bean sprouts. It’s delicious.
Ok, so I couldn’t find lemongrass. Other than that, I followed the recipe to the letter. There wasn’t any heat so I added an extra teaspoon of the curry paste. Ended up grabbing Sriracha just to get some flavor. I will not be making this again.
I thought it was pretty good but will change it slightly next time. My wife and I didn’t think it was spicy at all so we will add some hot sauce.
I am with the others that said this was bland. We added more red curry, Sriracha, Tamari and it helped some. Not at all what I was expecting from all the reviews.
This is good. I like it a little spicier so next time will add chili oil or red chili’s. Some say it’s bland. I notice that other Thai curry soup recipes have fish sauce. Not sure, but that might add more flavor or just double the spice. A good base recipe. .
Great flavor. I cut up some chicken breast and cooked it with the soup. Came out delicious!
I have made this soup many times. One thing I do to take it up a notch. I take the shrimp shells and sauté them with spices and add some chicken broth and simmer for 20 minutes and make what I call the golden broth. Really adds a lot of rich flavor. I also add an andouille sausage to spice it up.
Good soup overall, I followed the recipe as is and would make it again, quite easy to make.
The BEST. I add organic chicken, thinly sliced red pepper. Make sure to add fish sauce at the end. Really finishes it!
Love this soup! I didn’t have lemon grass paste, but I had lemon grass leaves and threw them in to simmer when I added the chicken stock. I removed them right before serving. They really add a wonderful flavor, don’t omit them if you can. I also used fresh ginger and just grabbed it in.
Only added jalapeños at the end. Delicious!!
Great recipe, tasted like restaurant Thai curry soup, Yum! The only change I felt I needed to make for flavor was instead of 2 teaspoons of red curry paste, I used 2 tablespoons. It needed that extra punch, though it was still not two spicy. Still very mild. We chose to use chicken instead of shrimp, because we love chicken curry. We prefer dark meat chicken, so used 1.5 lbs of chicken legs instead of shrimp. We also used fresh spinach, putting in a large 10 ounce container of fresh baby spinach. Will definitely make again. Thanks for a great recipe!
Excellent recipe that can easily be made Vegan. I used extra firm tofu cut up into small cubes instead of shrimp and vegetable broth instead of chicken broth. Left out the spinach but added julienned carrots in the initial saute of garlic and lemon grass. Definitely use the lemon grass! It’s SO worth the flavor! Added a dash of crushed red pepper flakes to add a touch more heat. Didn’t use the noodles but ladled over Jasmine rice. Delicious! I will make again and again.
Loved it, just found myself wanting a little more spice so added additional red curry paste.
Turned out great!
It was excellent as a starting point, but changes had to be made due to allergy to mushrooms, and spinach due to dislike. Boy Choy leaves were substituted and stalks to the place of the mushrooms. Red curry was increased for more heat. Also, homemade broth was used, and the amount of shrimp was added too (about 170 grams. I cooked the shrimp separately, and husband likes his shrimp firm. Adding it and cooking for only 5 minutes was not sufficient for him.