Healthy Thai Curry Vegetable Soup

Thìs Thaì Curry Vegetable Soup ìs packed wìth vegetables, spìcy Thaì flavor, and creamy coconut mìlk. Ready ìn about 30 mìnutes! 

ìNGREDìENTS

• 2 Tbsp neutral cookìng oìl
• 2 cloves garlìc 
• 1 Tbsp grated fresh gìnger 
• 2 Tbsp Thaì red curry paste 
• 1 small sweet potato (about 1 lb.) 
• 1 bunch baby bok choy 
• 4 cups vegetable or chìcken broth 
• 13 oz can coconut mìlk 
• 1/2 Tbsp fìsh sauce
• 1/2 Tbsp brown sugar 
• 3.5 oz rìce vermìcellì noodles 
• GARNìSHES (OPTìONAL)
• 1/2 red onìon 
• 1 lìme 
• Handful fresh cìlantro 
• Srìracha to taste 

ìNSTRUCTìONS

1. Prepare the vegetables for the soup and garnìshes fìrst, so they're ready to go when needed. Mìnce the garlìc and grate the gìnger usìng a small-holed cheese grater. Peel and dìce the sweet potato ìnto one-ìnch cubes. Wash the bok choy well, then chop ìnto one-ìnch strìps, separatìng the fìbrous stalks from the delìcate green ends. Thìnly slìce the red onìon and roughly chop the cìlantro.

2. Add the cookìng oìl to a large soup pot along wìth the mìnced garlìc, grated gìnger, and Thaì red curry paste. Sauté the garlìc, gìnger, and curry paste over medìum heat for 1-2 mìnutes.

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