Shrimp and Noodles in Green Curry Soup
with baby spinach and straw mushrooms
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.
Smarts: Using canned mushrooms and pre-washed baby spinach means no-prep veggies.
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Ingredients
Shrimp and Noodles in Green Curry Soup:
- Shrimp - 1 lb , peeled and deveined
- Gluten-free noodles (any type) - 8 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
Prep
- Shrimp - Defrost, drain, and pat dry.
- Noodles - Cook according to package instructions. (Can be done up to 3 days ahead)
- Lemongrass - Chop into 2”(or 5 cm) long strips if using. (Can be done up to 3 days ahead)
- Straw mushrooms - Open, drain, and rinse.
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Make
- 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.
- Add in mushrooms and shrimp. Cook until shrimp are cooked through, pink on the outside and no longer translucent, ~4 minutes.
- Remove from heat and fold in spinach leaves. Finish with lime juice. Season soup to taste with more fish sauce, sweetener, or lime juice.
- Divide noodles and soup into bowls. Enjoy piping hot - and don’t eat the lemongrass!
- If you’re making tomorrow’s chicken, you can get a head start on the marination for more flavor.
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