Thai Curry Vegetable Soup Recipe

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This Thai Curry Vegetable Soup is packed with vegetables, spicy Thai flavor, and creamy coconut milk. Ready in about 30 minutes! 

Recipes by: budgetbytes.com

Servings: 4

INGREDIENTS

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
13 oz can coconut milk
1/2 Tbsp fish sauce
1/2 Tbsp brown sugar
3.5 oz rice vermicelli noodles

GARNISHES (OPTIONAL)
1/2 red onion
1 lime
Handful fresh cilantro
Sriracha to taste

INSTRUCTIONS

  1. Prepare the vegetables for the soup and garnishes first, so they’re ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro. READ MORE

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