About Noodles & Company
Noodles & Company is a fast casual restaurant chain where its globally inspired dishes come together to create Your World Kitchen. It is a restaurant where Japanese Pan Noodles rest comfortably next to Penne Rosa and Wisconsin Mac & Cheese, but where world flavors don’t end at just noodles. Inspired by some of the world’s most celebrated flavor combinations, Noodles & Company’s menu offers appetizers, soups, salads and sandwiches, too. Everything is made fresh to order, just as you like it, using quality ingredients. Dishes are delivered to the table allowing guests time to sit and relax or grab a quick bite. With more than 380 locations nationwide, from California to Connecticut, guests can find a location nearest them and take a tour of the global menu by visitingwww.noodles.com.

Search

Thai Curry Soup



THAI CURRY SOUP
Noddles 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.

No comments:

Post a Comment