Thai Vegetable Soup
This Thai Vegetable Soup is packed with vegetables, spicy Thai flavor, and creamy coconut milk. Garnish with green onion, lime wedges, cilantro and/or siracha sauce for an extra kick!
2 cloves garlic, minced
1 tbsp grated ginger
2 tbsp Thai red curry paste
2 small sweet potato/yams, peeled & diced
1 bok choy, leaves and stems separated and chopped
4 cups vegetable or chicken stock
14 oz can coconut milk
2 tsp fish oil
2 tsp brown sugar
150 gram rice noodles
Oil for cooking
Prep the vegetables first
Add oil to the pot, canola, olive or peanut, plus the garlic, ginger and curry paste. Saute for approx 2 min.
Add the sweet potato/yams and chopped bok choy stalks, stir, and add the broth. Bring the pot to a boil, then let it simmer for approx. 8 min. until sweet potatoes/yams are ready.
Cook the rice noodles in a separate pot for approx 3 min or add to the soup together with the coconut milk, fish oil and brown sugar.
Add the bok choy greens after about 5 min.
Serve the soup and top with your desired garnishes.