Thai Soup

Ok, I am a HUGE Thai food fan. It must be GOOD Thai food though. I have tried a few places here and nothing compares to my favorite place back home. Basil. YUM! Their peanut sauce is Heavenly and well...everything else is yum. I love a good soup. Not a huge soup person, but when I am in the mood and it is good, I will eat it up. This is my Thai Soup recipe. I love it because it is under 800 calories for the ENTIRE pan. I know...amazing! Please enjoy. Sorry, I do not have pictures.

1 small package rice noodles
2-3 Stalks lemon grass, minced
1 clove garlic, minced
2 teaspoons ginger, minced
2 teaspoons red curry paste (My CA friends, Albertsons is the only place to have this. I know because in June I went on a search. Food 4 Less and Vons do not carry it)
32 ounces Reduced Sodium Chicken Broth
1 Tablespoon sugar
1 Can Low Fat coconut milk
1/2 head Green Cabbage, shredded
1/3 cup cilantro, minced
1 Cup mushroom of choice, chopped
1 Tablespoon Olive Oil
*You may add small shrimp or diced chicken if you wish. I typically make this a vegetarian soup*

Prepare the rice noodles, as directed on package, and set aside. Saute mushrooms in a small saucepan with a little water til they become semi soft. Set those aside as well.

In a large saucepan add olive oil, garlic, ginger, and lemon grass. Saute til tender to the touch. Add chicken broth. Simmer for about 20 minutes. Add in curry paste, coconut milk, sugar, and cilantro.  Simmer another 10 minutes. Add mushrooms and noodles. Stir all together. ENJOY!

I typically serve this with rice, chicken, and peanut sauce. I will post the sauce recipe below as well. This is NOT my recipe, but a family friends.

2 Tablespoons ginger, minced
2 Tablespoons garlic, minced
1/2 Cup peanut butter, smooth or chunky
1/4 Cup Rice Vinegar
2 Tablespoons Soy Sauce
2 Tablespoons Sugar
2 teaspoons Red Curry Paste
3 Tablespoons water

Throw everything into your blender and blend til smooth and creamy.

This is seriously the 2nd best peanut sauce recipe EVER!!!!!!