Thai Curry Soup

Ingredients

1 T. olive oil

4 clove garlic, minced

1 1/2 T. minced lemon grass

1 t. ground ginger

2 t. red curry paste

4 C. chicken broth

2 t. soy sauce

1 can coconut milk

1/2 cup sliced mushrooms

Peas and carrots, chopped

1 (10 ounce) bag baby spinach leaves

2 T. fresh lime juice

1/4 cup chopped cilantro

2 green onions, thinly sliced

Instructions

Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes.

Stir in coconut milk, mushrooms, peas, carrots, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer 5 min.

Serve and garnish each bowl with a sprinkle of sliced green onion.