Thai Curry Soup

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.