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Noodles and Company Thai Curry Soup

Subject: Noodles and Company Thai Curry Soup
From: Peggy
Date: 4/19/2021, 1:42 PM
To: phaedrus@hungrybrowser.com

On 4/19/2021 12:15 PM, Peggy wrote:

Hello!
I used to eat at Noodles and Company frequently. They had a Thai Curry soup 
that I loved but have discontinued it. It had onion, Cilantro, noodles, tomato, 
coconut milk(?), etc.
Could you help find the recipe, please?
Thank You!
Sincerely,
Peggy 

Hi Peggy,

Noodles and Company provides a home version (copycat) recipe for their Thai Curry Soup here: Noodles & Company at Home

Phaed

I just went back to that recipe site, and I found that the blog had been removed. So, to preserve that recipe, I am posting it here:

Thai Curry Soup
Noodles and Company Copycat Recipe

Serves 4

2 ounces rice noodles (pad Thai noodles)
1 tablespoon olive oil
1 clove garlic, minced
1 1/2 tablespoons minced lemon grass
1 teaspoon ground ginger
2 teaspoons red curry paste
1 (32 oz.) carton chicken broth
2 tablespoons soy sauce
1 tablespoon white sugar
1 (13.5 oz.) can reduced fat coconut milk
1/2 cup peeled and deveined medium shrimp
1/2 cup sliced mushrooms
1 (10 oz.) bag baby spinach leaves
2 tablespoons fresh lime juice
1/4 cup chopped cilantro
2 green onions, thinly sliced

Bring a large pot of lightly salted water to a boil. Add rice noodles and 
cook until al dente, about 3 minutes. Drain and rinse well with cold water 
to stop the cooking; set aside.

Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, 
and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry 
paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, 
and stir until the curry paste has dissolved, then pour in the remaining 
chicken stock along with the soy sauce and sugar. Bring to a boil, then 
reduce heat to medium low, partially cover, and simmer 20 minutes. Stir in 
coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase 
heat to medium-high, and simmer until the shrimp turn pink and are no longer 
translucent, about 5 minutes.

To serve, place some rice noodles into each serving bowl and ladle soup on 
top of them. Garnish each bowl with a sprinkle of sliced green onion.