I’m sitting with a blank screen, trying to figure out how I could even accurately convey the deliciousness of this delicious Thai Red Curry Vegetable soup. Perhaps I should inform you that I was tempted to leave the bowl altogether and take it right out of the pot using the massive ladle for my spoon. Perhaps I should admit that I was almost tempted to tell my husband that I didn’t make anything this morning so I could hide the soup in the cupboard and eat the whole bowl by myself (no, I don’t really think this is just an idea).

The main point is that This Thai Curry Vegetable soup tastes great. It’s so great. With the simplicity and easy preparation, there’s a high chance that I’ll be making this every week for about a month. It’s probably not a good idea to consume this much coconut milk, but I’m sure that I’ll find an excuse.

WHAT IS THAI RED CURRY PASTE?

Thai red curry paste is made up of red peppers, chiles, garlic, ginger, along with other ingredients. It is not intended to be confused with Indian curry powder, which is a mixture of various spices. It’s generally available as a powder instead of the form of a paste. Thai Red curry powder is used in stir-fries, soups sauces, soups, and other dishes.

CUSTOMIZE THE VEGETABLES

I was at an Asian market Today, which is where I bought the ingredients to make this soup (at incredible costs, too). However, if you aren’t able to find the same veggies as I do, you can still prepare the Thai Curry Vegetable soup! The beauty of this Thai Curry Vegetable Soup is that it can be made with any vegetable you’d like. However, I usually, at a minimum, have a variety of leaves. Other vegetables that could be excellent choices are collard greens, cabbage bean sprouts, mushrooms, snow peas, carrots, or red bell peppers.

MAKE IT VEGETARIAN

I cooked a vegan recipe(minus that fish sauce, in any case) Today, but you can easily add a piece of meat to the soup. Incorporate some chopped rotisserie chicken or roast pieces of chicken at the beginning using some Thai curry paste. Should you like shrimp, consider adding it at the last minute and simmering for some minutes to cook until the shrimp are pink.

INGREDIENTS

2 Tbsp neutral cooking oil* ($0.04)

Two cloves of garlic ($0.16)

1 Tbsp fresh ginger grated ($0.05)

2 Tbsp Thai red curry paste ($0.62)

A small, sweet potato (about one lb.) ($1.61)

One bunch of baby bok choy ($0.55)

4 cups chicken or vegetable broth ($0.52)

1 13oz. can coconut milk ($1.29)

1/2 Tbsp fish sauce ($0.07)

1 Tablespoon brown sugar ($0.02)

3.5 oz. rice noodles ($0.39)

GARNISHES (optional)

1 Red onion ($0.29)

One lime ($0.17)

One handful fresh cilantro ($0.17)

Sriracha in a taste ($0.15)

INSTRUCTIONS

Prepare the vegetables for soup and garnishes first in order to be ready for use when you need them. Mince the garlic and then grate the ginger with a small hole cheese grater. Peel and cut the sweet potato into 1-inch cubes. Clean the bok choy thoroughly cho,p it into one-inch strips, and separate the fibrous stalks from fragile green edges. Cut the onion thinly and roughly chop the cilantro.

Incorporate the cooking oil into the large soup pot with minced garlic and ginger grated, along with Thai chili paste. Sauté the ginger, garlic, and curry paste over moderate heat for around 1 to 2 minutes.

Incorporate the diced sweet potato as well as chopped bok choy stems into the saucepan (save the leaves and green ends to use later), as well as the broth from the chicken or vegetable. The pot should be brought to a simmer over high heat. After that, lower the heat to a simmer and allow to simmer for about 5 to 7 minutes, for up to 5-7 minutes, or till the sweet potato is soft.

While the soup simmers, make sure to bring a small container of boiling water the boil to cook the vermicelli. After the water is boiling, add the vermicelli, and let it cook for a couple of minutes or until it is tender. Rinse the rice noodles in a colander before putting them aside.

When the sweet potatoes have become tender add the coconut milk and fish sauce, as well as brown sugar, to the stew. Stir, taste, then alter the brown sugar or fish sauce when necessary. Then, add the bok choy’s greens and let them soften in the soup until they are hot.

For serving to serve, portion the rice vermicelli into four bowls. Pour the soup and other vegetables over the noodles. Then garnish with red onion and cilantro as well as an orange wedge or two, lime, and a drizzle of Sriracha.