Warming Thai Red Curry Soup

• This is a seriously heartwarming soup, the scent of lemongrass and red curry paste alone will do you in. It's fast to put together and oh so "clean". 
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• Here's my take:

2 big nests of (good for 4 bowls) or more of rice noodles (thicker pad thai noodles work best)

Boil these noodles for 2 minutes. Drain and rinse in cold water and set aside.

Never cook the noodles in your soup, they just get mushy...

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• Saute:
• 1 tablespoon olive oil (really don't need much)
• 1 clove garlic, minced
• 1 1/2 tablespoons minced lemon grass- tip... remove the hard exterior of the stalk. Crush down on the softer core with your knife to release the flavour and mince
• 1 tbls. fresh grated ginger

Stir these together for a couple of minutes

Add:

• 2 heaping teaspoons red curry paste
• a bit of a (32 ounce) carton chicken broth to melt the paste, then add the rest
• 2 tablespoons soy sauce

3/4 tablespoon white sugar
1 tsp. fish sauce for depth

Let this come to a boil and then simmer on low for about 15 minutes. 

Add:

• 1 (13.5 ounce) can reduced-fat coconut milk
• 1/2 cup peeled and deveined medium shrimp ( I use frozen uncooked shrimp)
• 1 large carton of sliced fresh mushrooms, essential to this soup!
• Chopped stalks of fresh coriander ( use the leaves later) 

Once simmered enough to cook the shrimp, about 5 minutes, add:

1 big bag baby or whole leaf spinach leaves...lots

• 2 tablespoons fresh lime juice ( or to the individual bowl)
• lots of chopped cilantro
• 2 green onions, thinly sliced

Place some noodles at the bottle of each serving bowl, and pour soup on top. Garnish with lime juice, fresh cilantro and a hit of your favorite hot sauce. Mine is Sambal Oleak.

This is a major winner!!  Enjoy