Thai Curry Vegetable Soup

If you have roughly 30 minutes to spend in the kitchen, Thai Curry Vegetable Soup might be a tremendous dairy free recipe to try. For $2.28 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 472 calories, 6g of protein, and 28g of fat each. It works well as an Asian soup. A mixture of baby bok choy, fish sauce, lime, and a handful of other ingredients are all it takes to make this recipe so delicious. 3909 people were glad they tried this recipe. It can be enjoyed any time, but it is especially good for Autumn. It is brought to you by Budget Bytes. Taking all factors into account, this recipe earns a spoonacular score of 69%, which is good. If you like this recipe, you might also like recipes such as Thai Curry Vegetable Soup, Thai Curry Vegetable Soup, and Thai Curry Vegetable And Tofu Soup Recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Saut the garlic, ginger, and curry paste over medium heat for 1-2 minutes.Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.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 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.Once the sweet potatoes are tender, add the 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 in the hot soup.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 of sriracha.

 

Step by step:

1. Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch 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, grated ginger, and Thai red curry paste. Saut the garlic, ginger, and curry paste over medium heat for 1-2 minutes.

3. Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.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 2-3 minutes, or just until tender.

4. Drain the rice noodles in a colander and set aside.Once the sweet potatoes are tender, add the 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 in the hot soup.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 of sriracha.

Nutrition Information:

covered percent of daily need