December 28, 2023
Thai Yellow Curry Soup
Ingredients
- 2 ounces Pad Thai noodles
- 1 tablespoon olive oil (or palm, avocado)
- 1 clove garlic, minced
- 2 Thai chilies, minced or ground
- Several 2 inch sections of slightly crushed lemongrass stalks
- 1 teaspoon ground ginger
- 2 teaspoons yellow curry paste
- Optional: 1-2 teaspoons red curry paste to taste for additional spice
- 1 32 ounces broth (vegetarian or chicken)
- 2 tablespoons soy sauce
- 1 tablespoon palm sugar
- 1 13.5 ounce can coconut milk
- 10 ounces baby spinach leaves
- $\frac{1}{2}$cup peeled and deveined medium shrimp (or tofu)
- $\frac{1}{2}$ cup sliced mushrooms
- $\frac{1}{2}$ cup chopped cilantro
- 2 tablespoons fresh lime juice
- 2 green onions, thinly sliced
- 3 tablespoons Thai basil, lightly chopped
- 1 tablespoon fish sauce
- 1 lime, cut into wedges
- salt and pepper to taste
Directions
- Noodles
- In a large wok bring 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.
- Soup
- Separate the white and green parts of the green onions.
- Chop the white parts into $\frac{1}{4}$ inch sections.
- Dump water and heat oil in the wok over medium heat.
- Add garlic, lemongrass, ginger, white sections of green onions; stir until aromatic (30 to 60 seconds).
- Add curry paste and cook for 30 seconds.
- Add about $\frac{1}{2}$ cup broth and stir until curry paste has dissolved.
- Add soy sauce, sugar, remaining broth, and bring to a boil.
- Reduce heat to medium-low, cover partially, and simmer for 20 minutes.
- Add coconut milk, spinach, shrimp and/or tofu, mushrooms, cilantro, and lime juice.
- Add a splash of fish sauce
- Increase heat to medium-high and simmer until shrimp are bright pink on the outside and the meat is opaque (about 5 minutes).
- Separate the white and green parts of the green onions.
- Garnish
- While soup is cooking, chop the green onion parts into 1 inch sections, and cut lengthwise into thin slices.
- Lightly chop the Thai basil.
- Cut the lime into sixths.
- Turn off heat, remove the lemon grass stalks, and adjust with salt and pepper.
- Serve
- Add noodles to each serving bowl.
- Ladle soup over noodles.
- Garnish with a sprinkling of sliced green onions, Thai basil, and a lime wedges.