Thai Red Curry Vegetable Soup
Ingredients
The soup
-
2
Tbsp
neutral cooking oil
-
2
cloves
garlic
-
1
Tbsp
grated fresh ginger
-
2
Tbsp
Thai red curry paste
-
1
small
sweet potato (about 1 lb.)
-
1
bunch
baby bok choy
-
4
cups
vegetable or chicken broth
-
1
13 oz.
can coconut milk
-
½
Tbsp
fish sauce
-
½
Tbsp
brown sugar
-
3.5
oz.
rice vermicelli noodles
Garnishes (optional)
-
½
red onion
-
1
lime
-
1
handful
fresh cilantro
-
to taste
Sriracha
Instructions
- Prepare the vegetables by mincing the garlic, grating the ginger, peeling and dicing the sweet potato, and chopping the bok choy.
- Heat the cooking oil in a large pot and sauté the garlic, ginger, and Thai red curry paste for 1-2 minutes.
- Add the diced sweet potato and bok choy stalks to the pot along with the broth, bring to a boil, then reduce heat and simmer until the sweet potatoes are tender.
- While the soup simmers, cook the rice vermicelli in boiling water for 2-3 minutes, then drain.
- Once the sweet potatoes are tender, stir in the coconut milk, fish sauce, and brown sugar. Adjust flavors as needed.
- Add the bok choy greens to the soup and let them wilt.
- Serve the soup over the cooked vermicelli and garnish with red onion, lime, cilantro, and Sriracha.
Nutrition Facts (estimated)
Servings
4
Calories
341
Total fat
11g
Total carbohydrates
56g
Total protein
8g
Sodium
1618mg
Cholesterol
0mg
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