|spicy red thai curry shrimp soup with ginger and coconut milk|
Requiring only one pot (and therefore minimal clean-up), this soup is perfect for a quick weeknight meal. I made some when we had a friend from out of town dine with us a couple of weeks ago, serving it family style from a large soup tureen (heated in the oven before serving to keep the soup warm). Everyone helped themselves to seconds, and it matched beautifully with a light pinot noir. Enjoy!
Thai Shrimp Soup with Ginger and Coconut
4 cups reduced-sodium chicken or vegetable broth
12 oz flat rice noodles
1 cup sliced mushrooms
1 red bell pepper, very finely diced
1 cup fresh green beans, washed and chopped into 2 inch pieces
1/2 cup thinly sliced green onions (white and green parts)
1 inch piece of fresh ginger, peeled and finely diced1 teaspoon brown sugar
2 teaspoons fish sauce
1/2 to 1 teaspoon Thai red curry paste (to taste)
1 cup light coconut milk
1 cup fresh baby spinach, washed2 cups (1 lb) large, peeled shrimp (fresh, or thawed if frozen)
2-4 tablespoons thinly sliced fresh basil (to taste)
juice from half a lime (about 2 tablespoons)
Green onion strips and additional lime wedges to garnish (optional)
In a large pot on medium-high heat, bring the chicken (or vegetable) broth, noodles, mushrooms, bell pepper, green beans, green onions, ginger, brown sugar, fish sauce, and red curry paste to a low boil. Reduce heat to low-medium, cover, and simmer for 10 minutes.
Carefully pour in the coconut milk and add the spinach and peeled shrimp. Cook uncovered, stirring occasionally, for 4 to 5 minutes, until shrimp are pink. Remove from heat and stir in the fresh basil and lime juice.
Ladle into bowls and garnish with long, thin curls of green onion and a lime wedge. Serve hot.