Green Curry Soup

This fragrant and flavorful soup with notes of lemongrass and Thai basil is so simple to make and it's gluten- and dairy-free!

This fragrant and flavorful soup with notes of lemongrass and Thai basil is so simple to make and it's gluten- and dairy-free!

1

Cook noodles according to package instructions, drain and rinse with cold water. Toss in sesame oil and set aside.
2

Season shrimp with salt and pepper. Heat 1 tbsp sesame oil in a large pot over medium high heat, cook shrimp for ~4 mins and set aside.
3

Add in green curry paste, onion, garlic, ginger, scallions, lemongrass, and bay leaves and sauté until onions are translucent and aromatics are fragrant.
4

Stir in stock and 2 cups of coconut milk and bring to a boil.
5

Reduce to a simmer, add fish sauce, and season with salt and pepper to taste. Simmer for 30 mins.
6

For bright green color: blend remaining cup of coconut milk and Thai basil for 5 mins. Pour into soup and cook for no more than 30 seconds.
7

Squeeze in a little fresh lime juice and adjust flavors.
8

Serve over noodles with vegetables of choice, and garnish with Thai basil.