Thai Curry Soup

01Method

1. 1

   Bring a large pot of salted water to a boil. Cook the rice noodles until just tender, about 3 minutes. Drain and rinse thoroughly under cold water to halt cooking; set aside.

2. 2

   Warm the oil in a large saucepan over medium heat. Add the garlic, lemongrass, and ginger and sauté until fragrant, 30–60 seconds. Stir in the curry paste and let it cook for another 30 seconds. Deglaze with a splash of chicken broth, stirring until the paste is fully dissolved, then add the soy sauce, sugar, and remaining broth. Bring to a boil, then reduce to medium-low, partially cover, and simmer for 20 minutes.

3. 3

   Add the coconut milk, spinach, shrimp, mushrooms, cilantro, and lime juice. Raise the heat to medium-high and cook until the shrimp turn pink and opaque throughout, about 5 minutes.

4. 4

   To serve, divide the noodles among bowls and ladle the hot soup over them. Top each portion with sliced green onion.