Thai Curry Soup with Spring Greens

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CSA member Angela shared this delicious looking Thai curry soup, using spring greens from week 3! You can find the original recipe here.

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Thai Curry Soup with Spring Greens

This recipe uses Epicure's red curry seasoning. If you don't have it, you can use any red or green curry paste.

Ingredients

  • 1 pkg Thai Red Curry Seasoning or any red curry paste
  • 1 can (398ml) coconut milk
  • 4 cups prepared broth your choice
  • 1 lb bite-sized pieces of chicken, shrimp, or beef, your choice
  • 4 cups sliced baby bok choy, carrot strips, and/or chopped broccoli
  • Juice of half a lime
  • 1 tsp low sodium soy sauce optional
  • 6 oz 170 g rice noodles, cooked
  • 2 cups chopped spinach

Instructions

  1. Combine seasoning with coconut milk and broth in a Wok & Glass Lid over medium-high heat. Bring to a boil, reduce heat, and simmer for 2 min.
  2. Add chicken and cook for 5–7 min. Stir in vegetables and simmer for another 2– 4 min, depending on the thickness of vegetables. Stir in lime juice and soy sauce, if desired.
  3. Add cooked noodles and spinach and serve.