Ingredients thai coconut curry soup
64 oz vegetable stock
1 can (14 ounces) lite coconut milk
1 carrot finely diced
1 red onion sliced into thin half moons
8 oz thinly sliced baby portobello mushrooms
7 oz rice noodles
1 tsp garlic paste
2 tsp ginger paste
1 tbsp red chili pepper paste (more or less depending on how hot you like it)
1 1/2 tbsp lemongrass paste
1 1/2 tbsp green curry paste
1 small lime juice only
1/4 tsp salt
1/2 tsp black pepper
2 tomatoes chopped
1 fresh baby spinach for serving
how to make thai coconut curry soup
Add all ingredients, except noodles, spinach, and tomatoes, to large stock pot. Bring to a boil and simmer 20 minutes.
Add tomatoes and simmer an additional 5 minutes.
Meanwhile, cook rice noodles according to package directions. Drain..
To serve, place a bit of noodles and a few spinach leaves in soup bowl and ladle soup over top.
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