Coconut Thai Curry Soup

Begin by filling a large container with salted water and placing it on the stovetop to reach its boiling point. Next, add rice noodles to the pot and cook them until they are tender but still retain some firmness in the center, approximately 3 minutes. Remove them from the water with a slotted spoon and rinse thoroughly under cold running water to halt the cooking process; set them aside for later use.

In a large cooking vessel, heat oil over medium heat. Introduce minced garlic, lemongrass, and ginger into the pot; cook and stir constantly until the mixture becomes fragrant, about 30 to 60 seconds. Add curry paste and stir for another 30 seconds. Pour in approximately half a cup of chicken broth, stirring until the curry paste has fully incorporated and dissolved. Add soy sauce, sugar, and the remaining chicken broth to the mixture; stir well. Bring the liquid to a boil, then reduce the heat to medium-low and cover part of the pot. Simmer for 20 minutes, allowing the flavors to meld together.

Add coconut milk, spinach, shrimp, mushrooms, cilantro, and lime juice to the pot. Increase the heat to medium-high and continue simmering until the shrimp have turned bright pink on the outside and the meat is opaque, approximately 5 minutes.

To present the dish, place a portion of rice noodles into each serving bowl and ladle the soup over the top. Finish by garnishing each bowl with a sprinkling of sliced green onion.