THAI CURRY VEGETABLE SOUP

THAI CURRY VEGETABLE SOUP

This Thai Curry Vegetable Soup is packed with vegetables, spicy Thai flavor, and creamy coconut milk. Ready in about 30 minutes! 

INGREDIENTS

·    2 Tbsp neutral cooking oil* ($0.04)

·    2 cloves garlic ($0.16)

·    1 Tbsp grated fresh ginger ($0.05)

·    2 Tbsp Thai red curry paste ($0.62)

·    1 small sweet potato (about 1 lb.) ($1.61)

·    1 bunch baby bok choy ($0.55)

·    4 cups vegetable or chicken broth ($0.52)

·    13 oz can coconut milk ($1.29)

·    1/2 Tbsp fish sauce ($0.07)

·    1/2 Tbsp brown sugar ($0.02)

·    3.5 oz rice vermicelli noodles ($0.39)

GARNISHES (OPTIONAL)

·    1/2 red onion ($0.29)

·    1 lime ($0.17)

·    Handful fresh cilantro ($0.17)

·    Sriracha to taste ($0.15)

INSTRUCTIONS

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. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.

3.    …………………………….

4.    ………………………………………

Full instructions: Click here

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