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Shrimp and Udon Noodles in Green Curry Soup
with baby spinach and straw mushrooms

Active: 30 min Total: 30 min

This crowd goes wild every time we feature noodles, and I'm sure this herbaceous noodle soup is going to soon become a favorite for many of you. Don't be afraid to slurp away!
Smarts: Using canned mushrooms and pre-washed baby spinach means no-prep veggies.

Tags

Ingredients

Servings:
4
Metric
Shrimp and Udon Noodles in Green Curry Soup:
  • Shrimp - 1 lb, peeled and deveined
  • Udon noodles, dried - 6 oz
  • Lemongrass (opt) - 2 stalks, chopped into 2" strips
  • Straw mushrooms (14 oz) - 1 can
  • Green curry paste - 2 Tbsp
  • Coconut milk, light - 3/4 cup
  • Chicken stock - 4 cups
  • Fish sauce - 2 1/2 Tbsp
  • Brown sugar - 1 Tbsp
  • Baby spinach - 6 oz
  • Limes - 1/2, juice of

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Shrimp - Defrost, drain, and pat dry.
  2. Udon - Cook according to package instructions. (Can be done up to 3 days ahead)
  3. Lemongrass - Chop into 2”(or 5 cm) long strips if using. (Can be done up to 3 days ahead)
  4. Straw mushrooms - Open, drain, and rinse.

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Make

  1. Heat a Dutch oven over medium-high heat. Combine curry paste, coconut milk, stock, lemongrass, fish sauce, and brown sugar. Cover, and bring to a boil.
  2. Add in mushrooms and shrimp. Cook until shrimp are cooked through, pink on the outside and no longer translucent, ~4 minutes.
  3. Remove from heat and fold in spinach leaves. Finish with lime juice. Season soup to taste with more fish sauce, sweetener, or lime juice.
  4. Divide noodles and soup into bowls. Enjoy piping hot - and don’t eat the lemongrass!
  5. If you’re making tomorrow’s chicken, you can get a head start on the marination for more flavor.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (83)
Gluten-free (6)
Paleo (13)
Vegetarian (20)

43 reviews

Made with Red Curry Paste. SO SO easy and SO delicious.

By: Emily
Posted: Mar 07, 2015
Diet: Vegetarian
0 Helpful

Used chicken as I couldn't find local prawn. Very hot but delicious.

By: Annie
Posted: Mar 03, 2015
Diet: Original
0 Helpful

Love spicy green curry and creamy coconut together! We use chicken, and I have a great curry paste on hand so I make this often, switching up the veggies.

By: Tirzah
Posted: Feb 05, 2015
Diet: Original
0 Helpful

This dish was great! I was dubious as the smell of the curry paste turned me off. I used the whole can of coconut milk, skipped the lemongrass (grocer didn't have any), and used juice from whole lime. YUM. This was a no chop dish and I love it! Unique way of using spinach, too. 141% RDA of sodium is my only con for this dish.

By: A
Posted: Jan 22, 2015
Diet: Original
0 Helpful

I made the version with "zoodles" and it was truly amazing. My vegetable-phobic roommate's comment was "next time can you make more zoodles"? Wonderful flavors - two thumbs way up.

By: Nadeen
Posted: Jan 18, 2015
Diet: Paleo
0 Helpful

I added extra spice with a few dashes of sriracha and extra fish sauce and lime. A hit with family, although might try fresh udon next time.

By: Maya
Posted: Jan 06, 2015
Diet: Original
0 Helpful