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Week 44: Thai Curry Soup
Thai Curry Soup from Budget Bytes. I made this recipe more YB friendly, but it is such a good soup! (Makes 4 bowls)
2TBSP Sesame Oil
1 tsp Ginger or 1 TBSP Fresh Ginger
2 TBSP Curry Powder
2 Bunches Baby Bok Choy or Choy Sum
4 Cups Vegetable or Chicken Broth
1 Can Coconut Milk
1 TBSP Coconut Sugar
1 box Rice Noodles
1/2 Red Onion
Garnishes
1/2 Red Onion
Lime
Fresh Peas
Sriracha
Prep the Veggies: Mince the garlic, peel and dice the sweet potato into 1/2" cubes. Wash the bok choy/choy sum and cut into 1" strips, separating the stalks from the leaves. Thinly slice the red onions and chop the cilantro.
Add your oil to a large soup pot with your minced garlic, ginger, and curry spices for 1-2 minutes. Add the sweet potatoes and saute for another 5 minutes. Add in your bok choy/choy sum stalks and 1/2 of your thinly sliced red onion and your broth and bring to a boil for 10 minutes until your sweet potatoes are tender.
While the soup is simmering cook your noodles according to package directions. I find that cooking your rice noodles the minimum time required and soaking them in very cold water after cooking helps them maintain their shape and texture. I leave them in the cold water until I'm ready to plate.
Once the sweet potatoes are tender, add in the coconut milk and brown sugar. Add your bok choy greens to the soup and let them wilt.
To serve divide the rice noodles among 4 bowls. Ladle the soup over the noodles and top with your garnishes.
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