Thai Curry Vegetable Soup #soup #vegetarian

�m s�tt�ng here w�th a blank screen try�ng to f�gure out �f � can even accurately descr�be to you how good th�s Tha� Curry Vegetable Soup �s. Th�s Tha� Curry Vegetable Soup �s good. So, so, so good. That pa�red w�th �ts s�mpl�c�ty and ease of preparat�on means there�s a good chance �ll want to make th�s about once per week. � probably shouldn�t be eat�ng that much coconut m�lk, but �m sure �ll f�nd some way to rat�onal�ze �t.

The po�nt �s, th�s Tha� Curry Vegetable Soup �s good. So, so, so good. That pa�red w�th �ts s�mpl�c�ty and ease of preparat�on means there�s a good chance �ll want to make th�s about once per week. � probably shouldn�t be eat�ng that much coconut m�lk, but �m sure �ll f�nd some way to rat�onal�ze �t.

� happened to go to an As�an market yesterday where � p�cked up the �ngred�ents for th�s soup (at really amaz�ng pr�ces, � m�ght add), but �f you can�t get the same vegetables as me, you can st�ll make th�s Tha� Curry Vegetable Soup! The beauty of th�s Tha� Curry Vegetable Soup �s that you can use just about any vegetable you l�ke, although � try to at least have some sort of leafy green. Other vegetables that would be great cho�ces �nclude: sp�nach, kale, collard greens, cabbage, mushrooms, bean sprouts, snow peas, carrots, or red bell peppers.

� made a vegetar�an vers�on (m�nus the f�sh sauce, anyway) today, but you could eas�ly add meat to th�s soup. Toss �n some shredded rot�sser�e ch�cken, or brown some ch�cken p�eces �n the beg�nn�ng w�th the Tha� curry paste.

Also try our rec�pe Quick Chicken Curry

Th�s Tha� Curry Vegetable Soup �s packed w�th vegetables, sp�cy Tha� flavor, and creamy coconut m�lk. Ready �n about 30 m�nutes!

�NGRED�ENTS

• 2 Tbsp neutral cook�ng o�l (vegetable, corn, canola, sunflower, grapeseed, or peanut oil)
• 2 cloves garl�c
• 1 Tbsp grated fresh g�nger
• 2 Tbsp Tha� red curry paste
• 1 small sweet potato (about 1 lb.)
• 1 bunch baby bok choy
• 4 cups vegetable or ch�cken broth
• 13 oz can coconut m�lk
• 1/2 Tbsp f�sh sauce
• 1/2 Tbsp brown sugar
• 3.5 oz r�ce verm�cell� noodles

GARN�SHES (OPT�ONAL)

• 1/2 red on�on
• 1 l�me
• Handful fresh c�lantro
• Sr�racha to taste

�NSTRUCT�ONS

1. Prepare the vegetables for the soup and garn�shes f�rst, so they're ready to go when needed. M�nce the garl�c and grate the g�nger us�ng a small-holed cheese grater. Peel and d�ce the sweet potato �nto one-�nch cubes. Wash the bok choy well, then chop �nto one-�nch str�ps, separat�ng the f�brous stalks from the del�cate green ends. Th�nly sl�ce the red on�on and roughly chop the c�lantro.
2. Add the cook�ng o�l to a large soup pot along w�th the m�nced garl�c, grated g�nger, and Tha� red curry paste. Saut� the garl�c, g�nger, and curry paste over med�um heat for 1-2 m�nutes.
3. Add the d�ced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along w�th the ch�cken or vegetable broth. Br�ng the pot to a bo�l over med�um-h�gh heat, then reduce the heat to low and let s�mmer for 5-7 m�nutes, or unt�l the sweet potatoes are tender.
4. Wh�le the soup �s s�mmer�ng, br�ng a small pot of water to a bo�l for the verm�cell�. Once bo�l�ng, add the verm�cell� and bo�l for 2-3 m�nutes, or just unt�l tender. Dra�n the r�ce noodles �n a colander and set as�de.
5. Once the sweet potatoes are tender, add the coconut m�lk, f�sh sauce, and brown sugar to the soup. St�r, taste, and adjust the f�sh sauce or brown sugar �f needed. F�nally, add the bok choy greens and let them w�lt �n the hot soup.
6. To serve, d�v�de the r�ce verm�cell� among four bowls. Ladle the soup and vegetables over the noodles, then top w�th red on�on, c�lantro, a wedge or two of l�me, and a dr�zzle of sr�racha.

Read more our rec�pe Strawberries and Cream Magic Bars

Source : https://bit.ly/2RPQ1jN