I have come to LOVE Thai food, especially their soups. Perhaps it’s my love of coconut and ginger. A friend gave me this recipe which is supposed to have been crafted to resemble a soup from Noodles and Company. I have never eaten that soup, so I can’t tell you if it tastes the same. Of course, I veganized it, so it will be different — better in my opinion. The recipe that follows is my modified version.
2 oz. rice noodles (I cooked these first and cut them into smaller pieces)
1 T olive oil
3 cloves garlic
2 T minced Lemon Grass — make sure it is finely minced! (or 2 T lime juice if you can’t find lime juice)
1 tsp. fresh grated ginger
2 tsp. red curry paste
6 cups veggie broth
2 T tamari
1 T sugar (use organic if possible, I used coconut sugar)
1 can reduced fat coconut milk
4 T fresh lime juice
1/4 cup chopped cilantro
1/2 cup fresh mushrooms
6 oz. fresh spinach
Heat oil in a pan and stir in garlic, lemon grass, and ginger until its aromatic — about one minute. Add the curry paste and stir. Pour in 1/2 the broth and still until the curry paste is dissolved. Pour in the rest of the broth along with the tamari and sugar. Let simmer for 20 minutes, covered. Stir in the noodles, coconut milk, shrimp, and lime juice. Stir in cilantro, mushrooms, and spinach until softened. Enjoy!
I don’t think you will be disappointed with this soup on a cold winter day. It is so flavorful and delicious. And, of course, plant based and made with compassion. I would love to hear your thoughts if you give it a try.