This sweet and spicy soup is our go-to recipe whenever one of us is sick.  It's comforting enough to make you feel better but also has a bit of a kick to jump-start your immune system.  It's also hearty enough for the winter but fresh enough to enjoy year-round.

The recipe is based on Noodles and Co.'s Thai Curry Soup, but I would argue it's much better homemade.

  • 2 ounces rice 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 de-veined 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
  1. Bring a pot of lightly salted water to a boil.  Add rice noodles and cook until al dente, about 3 minutes.  Drain, rinse with cold water and set aside.
  2. Heat oil in a large saucepan over medium heat.  Stir in garlic, lemon grass, and ginger and cook for 30 to 60 seconds.  Add the curry paste, and cook 30 seconds more.  Pour in 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, reduce heat to medium-low, partially cover, and simmer for 20 minutes.
  3. Stir in coconut milk, shrimp, mushrooms, spinach, lime juice and cilantro.  Increase heat to medium-high, and simmer until the shrimp are cooked, about 5 minutes.
  4. 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.
Yum!  Now cuddle up on the couch with a bowl of this soup and tell me if you don't feel better.