Thai Curry Soup

*Scroll down to the recipe card for the full recipe, ingredient list, instructions, and nutritional information! 

• Oil: I prefer the neutral flavor of avocado oil, but coconut oil or extra-virgin olive oil will also work. 
• Aromatics: Lemongrass, garlic cloves, ginger, and Thai bird’s eye chilis create a pungent, savory, tangy, spicy flavor base. 
• Veggies: Shiitake mushrooms, bok choy, bean sprouts, snap peas, and spiralized zucchini or summer squash add tons of vitamins, nutrients, and bulk to the soup. Feel free to include extra veggies like red bell pepper and onions, too. 
• Chicken Broth: I almost always have homemade chicken broth on hand, but storebought broth will also work. Use a low-sodium option to prevent the soup from being too salty. 
• Coconut Milk: Use full-fat canned coconut milk for a rich, creamy broth. 
• Fish Sauce: This adds a salty, umami taste. 
• Lime Juice: Freshly squeezed is best! The acidity adds a bright flavor to the soup for a well-rounded taste. 
• Herbs and Spices: Curry powder, basil leaves, cilantro, sea salt, pepper, and red pepper flakes add lots of depth. 
• Shrimp: Use one pound of thawed, peeled, and deveined shrimp. 
• Rice Noodles: These are optional but are so tasty and make the soup extra filling. Ramen noodles will also work! 

1. Sauté: Heat the oil in a large Dutch oven over medium heat, and sauté the lemongrass, garlic, and ginger until fragrant. 
2. Add the veggies: Add the mushrooms, bok choy, bean sprouts, and snap peas to the pot, and sauté until the veggies begin to soften. 
3. Simmer: Stir in the broth, coconut milk, fish sauce, lime juice, curry powder, chilis, basil, cilantro, salt, pepper, and red pepper flakes. Simmer uncovered over medium-high heat for 5 minutes. 
4. Add the shrimp: Stir the shrimp into the soup, and cook until they turn opaque. 
5. Add the remaining ingredients: Stir in the spiralized summer squash or zucchini and rice noodles, if using. 
6. Serve: Season to taste. Then, portion the Thai curry noodle soup into bowls, garnish with cilantro, lime wedges, and red pepper flakes, and enjoy warm! 

To store, separate the rice noodles and veggie spirals from the soup, and store all the components in separate airtight containers in the fridge for up to 4 days. 

Reheat leftovers in the microwave or in a pot over medium heat on the stove, adding more broth as needed to freshen the soup back up. 

I don’t recommend freezing this Thai curry soup! The broth is likely to separate, the veggies tend to become mushy, and the shrimp become rubbery once thawed.