About this recipe:This delicious Thai-style soup has coconut milk, prawns, mushrooms and spinach. Chicken may be substituted for the prawns. Either way, I love this soup anytime!
55 g rice noodles (pad thai noodles)
15 ml olive oil
1 clove garlic, minced
7 g minced lemon grass
2 g ground ginger
10 g red curry paste
1 (32 ounce) carton chicken broth
30 ml soy sauce
10 g white sugar
1 (13.5 ounce) can reduced-fat coconut milk
65 g peeled and deveined medium shrimp
35 g sliced mushrooms
1 (10 ounce) bag baby spinach leaves
30 ml fresh lime juice
10 g chopped cilantro
2 green onions, thinly sliced
Prep:15min › Cook:35min › Ready in:50min
Cook noodles in a large saucepan of boiling water until tender and then drain. Rinse under cold water.
Heat oil in a large saucepan over medium heat. Add the garlic, lemon grass and ginger and gently cook until fragrant. Add the curry paste and cook 30 seconds. Add the stock, soy sauce and sugar and bring to a boil. Reduce the heat and simmer 20 minutes.
Stir in coconut milk, prawns, mushrooms, spinach, lime juice, and coriander. Cook for 5 minutes or until prawns just change colour.
To serve, place rice noodles into serving bowls and ladle over soup. Garnish each bowl with spring onion.