Thai Curry Soup

Instructions

1. 1.

   Prepare the vegetables: Peel and dice the sweet potato, thinly slice the red onion, cut the limes into wedges, and cut each bok choy into strips, keeping the stalk end and leafy green ends separate. Mince two cloves of garlic and grate about 1 Tbsp fresh ginger.

2. 2.

   Sauté the aromatics: In a large pot, add 2 Tbsp of cooking oil, the minced garlic, grated ginger, and 3 Tbsp of Thai red curry paste. Sauté over medium heat for 1-2 minutes.

3. 3.

   Add the hard vegetables: Add the diced sweet potato and the stalks of the baby bok choy, then pour in 4 cups of vegetable or chicken broth. Place a lid on the pot, turn the heat up to medium-high, and bring to a boil. Once boiling, reduce the heat to low and simmer for 5-7 minutes, or until the sweet potato is soft.

4. 4.

   Cook the rice vermicelli: In a separate pot, bring water to a boil for the noodles. Add the rice vermicelli and boil for 2-3 minutes until tender. Drain and set aside.

5. 5.

   Finish the soup: Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Taste and adjust flavors as needed. Finally, add the leafy green ends of the bok choy and let them wilt in the hot soup while keeping the pot over low heat.

6. 6.

   Serve: Place some rice vermicelli in bowls, ladle the soup and vegetables over the noodles, and top with garnishes such as thinly sliced red onion, lime wedges, chopped cilantro, and a drizzle of sriracha. Enjoy!