Ingredients
4
4 servings
- •2 ounces rice noodles (pad thai noodles)
- •1 tablespoon olive oil
- •1 clove garlic, minced
- •1.5 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
- •1 (10 ounce) bag baby spinach leaves
- •0.5 cup peeled and deveined medium shrimp
- •0.5 cup sliced mushrooms
- •0.25 cup chopped cilantro
- •2 tablespoons fresh lime juice
- •2 green onions, thinly sliced
Instructions
- Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until tender yet firm to the bite, 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, lemongrass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add curry paste and cook for 30 seconds. Pour in about 1/2 cup chicken broth and stir until curry paste has dissolved, then add soy sauce, sugar, and remaining chicken broth. Bring to a boil, then reduce the heat to medium-low. Cover partially and simmer for 20 minutes.
- Stir in coconut milk, spinach, shrimp, mushrooms, cilantro, and lime juice. Increase the heat to medium-high and simmer until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes.
- To serve, place some rice noodles into each serving bowl and ladle soup over the top. Garnish each bowl with a sprinkling of sliced green onion.
Nutritional Facts
Per 4 servings
- Calories: 247
- Carbohydrate: 24g
- Fat: 13g
- Fiber: 2g
- Protein: 8g
- Sugar: 5g
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