Meatless Monday: Thai Curry Vegetable Soup

I simply love making soup! It’s such a great way to add vegetables into your diet, and the best part? How they taste the next day!

This recipe is from budget bites, and it takes around 30 min to make. This was a huge success with Francisco, even tho I was scared because it was my first time making noddle soup, and trying a new vegetable “bok choy”.. BUT I love experimenting new things and flavours fo here we goooo..

If you are a Thai food lover, give it a try!

Ingredients:

-2 tbsp of avocado oil

-2 cloves of garlic

-1 tbsp grated fresh ginger

-2 tbps Thai red curry paste

-1 small sweet potato

-1 bunch baby bok choy

-4 cups of vegetable broth

*13 oz can coconut milk

*1/2 tbsp of fish sauce

*1/2 tbps brown sugar

*3.5 oz rice vermicelli noddles

For garnish:

-1/2 red onion

-1 lime

-Handful of cilantro

-Sriracha ( if you like spicy )

Instructions:

1-Prepare the veggies for the soup and garnishes first, so they’re ready to go when needed. Mince the garlic and grate the ginger ( I used ginger powder, but if you like it fresh, go for it! ) Peel and dice the sweet potato into cubes. Wash the bok choy, then chop into strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.

2-Add the cooking oil to a large soup pot along with the minced garlic, ginger and Thai red curry paste. Saute the garlic, ginger, and curry paste over medium heat for 1 or 2 min.

3-Add the diced sweet potato and chopped bok choy stalks to the pot ( save the leafy green ends for later ) along with the vegetable broth. Bring the pot to a boil over medium heat, then reduce the heat to low and let simmer for 5-7 min. or until the sweet potatoes are tender.

4-While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2 to 3 min, or just until tender. Drain the rice noodles in a colander and set aside.

5-Once the sweet potatoes are tender, add coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt on the hot soup.

6-To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle or sriracha.

XO,

Athenas

 

 

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