Thai Curry Vegetable Soup

Ingredients (Serves 4)

• 2 tbsp olive or coconut oil

• 4 cups vegetable broth

• 13 oz can coconut milk

• 1 bunch baby bok choy (chopped)

• 1 sweet potato (cut into cubes)

• 3 cloves garlic (minced)

• 2 1/2-3 tbsp Thai red curry paste

• 1 tbsp ginger (grated)

• 1 tbsp brown sugar

• 1 1/2 tsp sriracha

• 1 tsp salt

• 1/2 tsp pepper

• 4 oz vermicelli noodles

• 1 lime

ADDITIONAL TOPPINGS

• 2 tbsp fresh cilantro (chopped)

• 1/2 red onion (sliced)

Instructions

1. Heat oil in a large pot

2. Add the minced garlic, Thai red curry paste, and grated ginger to the pot. Saute over medium heat for about 2 minutes

3. Add the vegetable broth along with the chopped bok choy and diced sweet potatoes. Bring the pot to a boil then reduce the heat to low and simmer for 7-10 minutes or until the sweet potatoes are tender.

4. In a different pot, cook the vermicelli noodles. These noodles cook faster than most so once the water is boiling and the noodles are added, they should only need to cook for about 3 minutes. Drain the noodles and set aside.

5. Once the sweet potatoes are tender, add the coconut milk, brown sugar, sriracha, salt, pepper and squeeze 1 full lime. Stir and let the soup cook for 2 more minutes.

6. Add the noodles to the pot and top with cilantro and red onion.

ENJOY! :-)