Thai Curry Soup
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Ingredients
  1. 1 tablespoon olive oil
  2. 4 garlic cloves, minced
  3. 1 ½ tablespoons lemon grass, minced
  4. 1 teaspoon ground ginger
  5. 2 teaspoons red curry paste
  6. 4 cups chicken broth
  7. 2 tablespoons soy sauce
  8. 1 can coconut milk
  9. ½ cup sliced mushrooms
  10. 1 (10 oz) bag baby spinach leaves
  11. 2 tablespoons fresh lime juice
  12. ¼ cup cilantro, chopped
  13. 2 green onions, thinly sliced
  14. ½ cup peas
  15. ½ cup carrots, chopped
Instructions
  1. 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 ½ cup chicken broth and stir until curry paste has dissolved, then pour in remaining chicken broth along with the soy sauce. Bring to a boil then reduce heat to medium-low, partially cover and simmer 20 minutes.
  2. Stir in coconut milk, mushrooms, peas, carrots, spinach, lime juice and cilantro. Increase heat to medium high and simmer 5 minutes.
  3. Serve and garnish each bowl with a sprinkle of sliced green onion.
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