Thai Curry Soup

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.

	this recipe	typical

Adapts cleanly: dairy-free, egg-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

57 g	2 ounces rice noodles (pad thai noodles)
14 g	1 tablespoon olive oil
3 g	1 clove garlic, minced
	1.5 tablespoons minced lemon grass
2 g	1 teaspoon ground ginger
10 g	2 teaspoons red curry paste
907 g	1 (32 ounce) carton chicken broth
32 g	2 tablespoons soy sauce
12 g	1 tablespoon white sugar
383 g	1 (13.5 ounce) can reduced-fat coconut milk
284 g	1 (10 ounce) bag baby spinach leaves
112 g	0.5 cup peeled and deveined medium shrimp
35 g	0.5 cup sliced mushrooms
25 g	0.25 cup chopped cilantro
31 g	2 tablespoons fresh lime juice
300 g	2 green onions, thinly sliced

Method: 4 steps, published by www.allrecipes.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“This was very good! It came together easily. It's all about the lemon grass which I was generous with. I was also generous with the red curry paste, using closer to a tablespoon full and I used about 1 1/2 c. mushrooms and used vegetable stock in place of chic” — a cook, 5★

“Very tasty. I did do a few thing different. It makes a great base soup to add so many different ingredients. I made the broth up to the paste then added chicken strips. Also added the juice of 1/2 lime. Simmered for 30 minutes. Added the coconut milk as well a” — a cook, 5★