Coconut Curry Noodle Soup
A creamy and flavorful Coconut Curry Noodle Soup, packed with shrimp, mushrooms, spinach, and rice noodles. This comforting dish combines Thai-inspired flavors in a quick, versatile meal ready in under an hour.
4 Servings
Ingredients
- 2 oz rice noodles Pad Thai noodles
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 ½ tbsp minced lemongrass
- 1 tsp ground ginger
- 2 tsp red curry paste
- 1 32 oz carton chicken broth
- 2 tbsp soy sauce
- 1 tbsp white sugar
- 1 13.5 oz can reduced-fat coconut milk
- 1 10 oz bag baby spinach leaves
- ½ cup peeled and deveined medium shrimp
- ½ cup sliced mushrooms
- ¼ cup chopped cilantro
- 2 tbsp fresh lime juice
- 2 green onions thinly sliced
Instructions
Prepare the noodles:
- Bring a large pot of lightly salted water to a boil. Add the rice noodles and cook until tender but still firm to the bite, approximately 3 minutes. Drain and rinse with cold water to halt the cooking process. Set aside.
Sauté the aromatics:
- In a large saucepan, heat the olive oil over medium heat. Add the minced garlic, lemongrass, and ground ginger. Cook and stir for 30 to 60 seconds until aromatic.
Incorporate the curry paste:
- Stir in the red curry paste and cook for an additional 30 seconds, ensuring the paste is evenly combined with the aromatics.
Build the broth:
- Pour in approximately ½ cup of the chicken broth, stirring until the curry paste dissolves completely. Add the remaining chicken broth, soy sauce, and sugar. Bring the mixture to a boil, then reduce the heat to medium-low. Partially cover the saucepan and simmer for 20 minutes to allow the flavors to meld.
Add the main ingredients:
- Stir in the coconut milk, spinach, shrimp, mushrooms, cilantro, and lime juice. Increase the heat to medium-high and simmer until the shrimp are opaque and bright pink, about 5 minutes.
Serve the soup:
- Divide the rice noodles among individual serving bowls. Ladle the soup over the noodles, ensuring an even distribution of shrimp and vegetables. Garnish with sliced green onions and serve immediately.
Notes
To make this recipe gluten-free, substitute the soy sauce with a gluten-free variety such as tamari or coconut aminos. Ensure the red curry paste you use is labeled gluten-free, as some brands may include gluten-containing additives. Finally, double-check the chicken broth for any gluten ingredients. With these simple swaps, you can enjoy this Coconut Curry Noodle Soup as a gluten-free dish.