Thai Green Curry Soup
Ingredients
- 2 tblsp. Canola Oil
- 4 cloves of garlic finely chopped
- 1 tblsp. grated fresh ginger
- 3 tblsp. Thai green curry paste
- 4 cups chicken stock
- 1 13 oz. can coconut milk
- 2 tblsp. fish sauce
- 1 tsp. brown sugar
- 8 oz. chopped spinach leaves
- 8 oz. sliced mushrooms, button, portabella or shiitake
- 6 oz. dried rice vermicelli noodles
- Garnish (your choice)
- 1 lime cut into wedges
- 1 cup fresh cilantro finely chopped
- Red or green chilies sliced thin
- 3 green onions finely chopped
- Sriracha to taste
Preparation
- In large soup pot over medium heat add oil, garlic, ginger and curry paste, Sauté for a few minutes until fragrant.
- Add chicken stock and raise heat to medium high and cook for 5 minutes.
- Add coconut milk, fish sauce and brown sugar, taste and adjust seasonings, add salt if needed.
- Add mushrooms and spinach cook until softened, about 3 minutes.
- Place vermicelli noodles in bowl and cover with boiling hot water, let sit for 3 minutes or more until softened and drain.
- Put serving of noodles into bowl and ladle soup over top and serve, allowing guests to add garnishes of their choice.
Category
Soups