I have always loved this soup, but I never make it the same way twice.  Change the vegetables, change the curry seasoning, and the garlic, ginger, and lemongrass hold up the recipe no matter what. 

Now I often use it as a beautiful way to serve roasted sea bass.  Serve the soup in a large soup plate and place roasted fish on top.  It's amazing!



Category: Fish & Shellfish
Cuisine Type Thai



2 oz rice noodles (pad thai noodles)
1 tbsp olive oil
1 clove garlic, minced
1 1/2 tbsp minced lemon grass
1 tsp ground ginger
2 tsp red curry paste
32 oz chicken broth
2 tbsp soy sauce
1 tbsp white sugar
13 1/2 oz Coconut milk
1/2 cup medium shrimp
1/2 cup sliced shitake mushrooms
10 oz baby spinach leaves
2 tbsp fresh lime juice
1/4 cup cilantro


  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 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.
  3. 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.
  4. 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.
  5. Original Recipe Link HERE

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