By Devi Poojari
Full of punchy flavours from Thai ingredients and the creaminess of coconut milk, this soup is your perfect dinner bowl of choice if you want something quick, simple and light.
7-8 shrimp 1 tablespoon red Thai curry paste 2 cups water 1 chicken stock cube 1 stalk lemongrass 1.5 tablespoons fish sauce 1 cup coconut milk 2 teaspoons grated ginger 4-5 mushrooms, diced Small handful spinach 1 tablespoon lime juice 1 teaspoon raw sugar ¼ cup fresh coriander, chopped 1 tablespoon vegetable oil Salt, to taste
Heat the oil in a pan and add the grated ginger and Thai curry paste to cook for a couple of minutes.
Once aromatic, add the mushrooms and spinach and sauté for 3-4 minutes, until wilted.
Pour the water and crumble in the stock cube and stir everything to combine.
Bruise the lemongrass and add it whole to the liquid, along with the fish sauce and coconut milk.
Allow everything to come to a gentle simmer before adding the shrimp and seasoning with salt.
Add the sugar and turn off the heat. Add the lime juice and combine.
Sprinkle lots of fresh coriander on top and serve warm as it is or on top of rice noodles.