Thai Shrimp Lemongrass Curry Soup

This recipe of Thai Shrimp Lemongrass Curry Soup is my interpretation of a menu item that I enjoyed at my favorite Thai restaurant in Seattle, Washington. I loved their version of Thai Lemongrass Soup, but with the addition of red curry paste, I find this recipe to have a lot more flavor. Often I make this dish a day ahead of time, giving time for the flavors to blend. As long as you have culinary open-minded guests, this is the perfect main dish for a dinner party. If you make the dish ahead of time, preparation the night of the party is somewhat effortless, however, if you are using shrimp, make sure to quickly poach them just before serving, so that they are not overcooked. In addition, prepare the noodles just prior to plating so that they do not become soggy. Serve it with warm Thai flat bread and a small, refreshing, tossed green salad. Please, let me know what you think.
"kŏr hâi jà-rern aa-hăan!" (Bon Appetit!)

INGREDIENTS
2 ounces rice noodles (pad thai noodles)
1 Tablespoon olive oil
1 clove garlic, minced
1 1/2 Tablespoons minced lemongrass
1 teaspoon ground ginger
2-3 teaspoons red curry paste
1 (32 ounce) carton chicken broth
2 Tablespoons soy sauce
1 Tablespoon white sugar
1 (13.5 ounce) reduced fat coconut milk
1/2 cup peeled and deveined medium shrimp or 2 large poached and thinly sliced chicken breasts
1/2 cup sliced mushrooms
1 (10 ounce) bag baby spinach leaves
2 Tablespoons fresh lime juice
1/4 cup chopped cilantro leaves
2 green onions, thinly sliced

DIRECTIONS
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 the noodles well with cold water to stop the cooking; set aside. Heat oil in a large saucepan over medium heat. Stir in garlic, lemongrass and ginger; cook and stir until aromatic, approximately 30 to 60 seconds. Add the curry paste, and cook for an additional 30 seconds. 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 (or chicken), mushrooms, spinach, lime juice and cilantro. Increase heat to medium-high, and simmer until the shrimp turns pink (or the chicken is cooked through), approximately 5 minutes (10 minutes if you prefer chicken). To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkly of sliced green onions.

SERVES: 4