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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 293.0
  • Total Fat: 22.3 g
  • Cholesterol: 26.5 mg
  • Sodium: 1,535.8 mg
  • Total Carbs: 17.8 g
  • Dietary Fiber: 3.2 g
  • Protein: 8.7 g

View full nutritional breakdown of Thai Curry Soup calories by ingredient
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Thai Curry Soup

Submitted by: IAMLIVINGWELL

Introduction

So yummy and healthy. I add lots of other veggies when I make this. Whatever is on hand. Asparagus, tomatoes. This soup rivals Noodle Co Thai Curry Soup So yummy and healthy. I add lots of other veggies when I make this. Whatever is on hand. Asparagus, tomatoes. This soup rivals Noodle Co Thai Curry Soup
Number of Servings: 4

Ingredients

    2 oz rice noodles (pad Thai Noodles)
    1 TBLS olive oil
    1 clove garlic
    2 Tsp grated ginger root
    2 tsp Red Curry Paste
    1 32oz box Chicken Stock
    2 TBLS soy sauce
    1 13oz can Coconut Milk
    6 large shrimp peeled
    1 cup sliced mushrooms
    1 bunch fresh spinach
    Juice of 1 lime
    1/4 cup cilantro chopped
    2 green onions chopped

Tips

This soup is great with any veggies you like.


Directions

Bring large pot of salted water to a boil. Pour over noodles and allow to soak for 8 minutes. Drain and keep warm.

Add oil to hot soup pot. Stir in Garlic, Ginger and cook till fragrant. About 30 seconds. Add curry paste and cook 30 seconds more. Add some of the chicken stock and stir everything till well blended. Add rest of stock and soy sauce. Add any veggies that you want cooked a bit. Cover and simmer for 20 minutes.

Stir in Coconut milk, Shrimp, lime juice. Cook till shrimp are done. Add spinach and noodles to bowls. Laddle on hot soup and garnish with tomatoes, cilantro, and green onions. Enjoy

Serving Size: Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JJONES4137.






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