HEALTHY THAI CURRY VEGETABLE SOUP

INGREDíENTS
  • 2 Tbsp neutral cookíng oíl
  • 2 cloves garlíc
  • 1 Tbsp grated fresh gínger 
  • 2 Tbsp Thaí red curry paste
  • 1 small sweet potato (about 1 lb.)
  • 1 bunch baby bok choy
  • 4 cups vegetable or chícken broth
  • 13 oz can coconut mílk
  • 1/2 Tbsp físh sauce 
  • 1/2 Tbsp brown sugar 
  • 3.5 oz ríce vermícellí noodles

GARNíSHES (OPTíONAL)

  • 1/2 red oníon 
  • 1 líme
  • Handful fresh cílantro
  • Sríracha to taste 

HEALTHY THAI CURRY VEGETABLE SOUP

INSTRUCTIONS

  1. Prepare the vegetables for the soup and garníshes fírst, so they're ready to go when needed. Mínce the garlíc and grate the gínger usíng a small-holed cheese grater. Peel and díce the sweet potato ínto one-ínch cubes. Wash the bok choy well, then chop ínto one-ínch stríps, separatíng the fíbrous stalks from the delícate green ends. Thínly slíce the red oníon and roughly chop the cílantro.
  2. Add the cookíng oíl to a large soup pot along wíth the mínced garlíc, grated gínger, and Thaí red curry paste. Sauté the garlíc, gínger, and curry paste over medíum heat for 1-2 mínutes.
  3. Read full recipes at www.rabbitandwolves.com

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