Thai Green Curry Noodle Soup 2 Ways Recipes

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THAI CURRY SOUP



Thai Curry Soup image

This delicious Thai-style soup has coconut milk, shrimp, mushrooms, and spinach. Chicken may be substituted for the shrimp; either way, I love this soup anytime!

Provided by Kaeli L

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 50m

Yield 4

Number Of Ingredients 16

2 ounces rice noodles (pad thai noodles)
1 tablespoon olive oil
1 clove garlic, minced
1 ½ tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste
1 (32 ounce) carton chicken broth
2 tablespoons soy sauce
1 tablespoon white sugar
1 (13.5 ounce) can reduced-fat coconut milk
½ cup peeled and deveined medium shrimp
½ cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 tablespoons fresh lime juice
¼ cup chopped cilantro
2 green onions, thinly sliced

Steps:

  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 23.8 g, Cholesterol 30 mg, Fat 13.1 g, Fiber 2.3 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 1694.7 mg, Sugar 5.3 g

THAI GREEN CURRY NOODLE SOUP (2 WAYS!)



Thai Green Curry Noodle Soup (2 Ways!) image

A fast, easy, and comforting soup with Thai flavors, rice noodles, and your protein of choice - tofu for the plant-based folk, chicken for the meat-eaters.

Provided by Kare for Kitchen Treaty

Time 25m

Number Of Ingredients 19

2 teaspoons canola oil or vegetable oil
1/2 cup thinly sliced shallots (from 1-2 medium shallots)
1 tablespoon minced fresh ginger (from about 1 thumb-sized piece)
2 tablespoons Thai green curry paste (I use Thai Kitchen brand which is vegan)
1/4 teaspoon ground turmeric (optional; I just like it for color)
4 cups low-sodium vegetable broth
1 14-ounce can coconut milk
1 tablespoon soy sauce or Tamari
1 tablespoon brown sugar
1/2 teaspoon kosher salt + more to taste
2 tablespoons fresh lime juice (from approx. 1 medium lime)
4 ounces thin rice noodles (prepped according to package instructions*)
1/2 cup shredded cooked chicken (I use chicken from a grocery-store rotisserie chicken PER BOWL)
-or-
1/2 cup diced baked tofu or extra-firm tofu (I use savory seasoned baked tofu PER BOWL)
1 bunch scallions (sliced)
1/4 cup cilantro
Lime wedges
Sriracha sauce (to taste)

Steps:

  • Set a medium pot over low heat. Add the oil. When hot, add the shallots and ginger. Cook, stirring frequently, until softened, about 5 minutes.
  • Add the green curry paste and turmeric (if using). Cook, stirring constantly, for one minute.
  • Add the vegetable broth, coconut milk, Tamari or soy sauce, brown sugar, and 1/2 teaspoon kosher salt.
  • Increase heat to medium and bring to a simmer. Reduce heat and simmer, uncovered, for 5 minutes.
  • Meanwhile, chop/shred your toppings and prepare the rice noodles according to package instructions.
  • Right before serving, stir lime juice into broth. Taste and add more salt if you like.
  • To serve, divide the noodles between four bowls. Add protein - chicken or tofu - to each bowl. Ladle the broth over the top. Scatter cilantro and scallions over the top and serve with additional lime wedges and sriracha.

THAI (GREEN CURRY COCONUT) SOUP



Thai (Green Curry Coconut) Soup image

This has wonderful Thai creamy flavour. Don't let the long list of ingredients deter you. It's very easy to make and the veggies can be substituted for whatever you have on hand.

Provided by Pam 5

Categories     One Dish Meal

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 17

1 tablespoon butter
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 1/2 red onions, chopped
2 celery ribs, chopped
2 large carrots, sliced thin
10 large mushrooms, sliced
1/2 red pepper, chopped
1/2 stalk lemongrass, minced
1 cup kale or 1 cup spinach leaves, chopped
1 cup green beans, trimmed and cut in half
2 cups cooked cubed chicken
2 (450 ml) cans coconut milk
900 ml chicken broth or 900 ml vegetable broth
1 tablespoon green curry paste
1/3 cup fresh cilantro, chopped
1 teaspoon fish oil

Steps:

  • Melt butter in large stock pot.
  • Add garlic, ginger, onions, celery and cook until tender.
  • Add the rest of the vegetables and simmer 10 minutes longer.
  • Add the broth, milk and curry paste.
  • Simmer for 15 minutes.
  • Add fish oil and cilantro to taste.

Nutrition Facts : Calories 297.6, Fat 27.3, SaturatedFat 22.9, Cholesterol 8.1, Sodium 401.8, Carbohydrate 11.3, Fiber 2, Sugar 3.6, Protein 6.7

THAI GREEN CURRY SOUP



Thai Green Curry Soup image

Quick but super tasty, this is my reinvention of an amazing green curry I had at a market in Bangkok

Provided by hannahk

Time 20m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Soften the onions in the vegetable oil, and add the curry paste, fry off for approx 1 min
  • Add the coconut milk, lemon grass and ginger, bring to the boil then turn down until simmering
  • Add the vegetables to the broth, simmer for 5 mins until veg are cook but still retain a crunch.
  • Whilst the veg are cooking fry the tofu in hot vegetable oil for approx 5 mins or until golden brown, sprinkle over the sesame seeds and toss the tofu in them until coated with the seeds.
  • Just before serving stir the noodles in to broth and leave for a min to heat through.
  • Distribute the veg and noodles evenly between bowls then tip over the broth, top off with the browned tofu and garnish with the coriander.

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