Thai Curry Soup
Ingredients
1 Tbsp oil
1/2 red onion, thinly sliced
1 cup carrot shred (storebought) or slices
1-2 spicy peppers, diced (cherry bombs, jalapenos, etc)
2 cloves garlic, minced
2 Tbsp ginger (I use the already pureed)
1 1/2 Tbsp lemon grass (also in a tube)
2 Tbsp red curry paste
1 (32 oz) carton chicken stock
2 Tbsp soy sauce
2 Tbsp brown sugar
1 Tbsp fish sauce
2 cans (13.5 ounce) coconut milk - one can be light, but not both
1/2 pound thin sliced chicken breast (or 1-2 cups shredded leftover chicken)
1 cup sliced mushrooms
1 (10 ounce) container fresh baby spinach
2-4 Tbsp fresh lime juice
1/4 cup chopped cilantro
6 ounces rice noodles
Method
Heat oil in soup pot over medium heat. Stir in onions, carrots and chilis. Cook for 5 minutes until the onions start to become translucent. Add in garlic, ginger and lemongrass. Cook for another 2 minutes. Add in curry paste and continue cooking for 2 more minutes.
Carefully stir in chicken stock and stir until the curry paste is dissolved. Add in soy sauce, brown sugar and fish sauce. Bring to a boil and then reduce to a simmer for 20 minutes.
While soup is simmering, cook rice noodles according to their package.
Stir in the rest of the ingredients except the noodles. Simmer for another five minutes.
To serve, place some noodles in each bowl and ladle soup on top of them.