Thai Curry Veggie Soup

Published by Admin on

Thai Curry Veggie Soup title over a bowl pictured in the background.

During the colder fall and winter months I really turn to soups as my mainstays. I tend to gravitate towards hearty, veggie-filled, soul-warming soups.

All the ingredients that go into the soup are pictured on a cutting board.

I really appreciate this Thai curry veggie soup for its depth of flavour. If you can, put this soup into your rotation.

If you want to make it paleo then switch out the vermicelli for shirataki noodles, and leave out the brown sugar or substitute honey or maple syrup.

Thai Curry Veggie Soup

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 2 Tbsp Coconut oil
  • 2 Garlic cloves Crushed
  • 1 Tbsp Fresh ginger Grated
  • 2 Tbsp Thai red curry paste
  • 1 Sweet potato Diced into 1” cubes
  • 2 Bunches baby bok choy
  • 1/2 Orange bell pepper Diced
  • 4 Cups Vegetable or chicken broth
  • 13 Oz Can of coconut milk
  • 1/2 Tbsp Fish sauce
  • 1/2 Tbsp Brown sugar
  • 3.5 Oz Rice vermicelli noodles

Garnish (Optional)

  • 1/2 Red onion Thinly sliced
  • 1 Lime
  • Handful Cilantro Roughly chopped
  • Sriracha to taste

Instructions

  1. Crush garlic, grate ginger, and portion out red curry paste into a bowl on the side. Peel and dice the sweet potato into 1” cubes. Wash the bok choy and chop into 1” strips, seperating the white stalks from the leafy green tops. Dice up the orange bell pepper. 

  2. Add coconut oil to a large soup pot over medium heat. Add the garlic, ginger and red curry paste and sauté for 1 - 2 minutes. 

  3. Add diced sweet potato, bok choy stalks (save the leafy green bok choy for later), diced bell pepper, and vegetable or chicken broth. Bring the pot to a boil with medium-high heat, then reduce the heat to low and let simmer for 5 - 7 minutes, or until the sweet potato is tender. 

  4. While the soup is simmering, bring a small pot of water to boil. Once boiling, turn the heat off and add the vermicelli. Let the vermicelli sit for 5 minutes. Drain the vermicelli in a colander and set aside. 

  5. Back to the soup. Add the coconut milk, fish sauce, and brown sugar to the soup. Stir and adjust the fish sauce or brown sugar if needed. Add the bok choy greens and let them wilt in the soup. Add the vermicelli to the soup. 

  6. Serve topped with sliced red onion, chopped cilantro, a wedge of lime, and a drizzle of sriracha. 

Recipe Notes

Feel free to go crazy with the garlic, ginger, and red curry paste. I’ve about doubled them in the past, and only enjoyed it all the more. 

This is the first soup on my blog. I look forward to adding more mains when work slows down a little bit.

A close up of the garlic, ginger, and Thai curry paste in the pot.

In the winter I usually stick to cooked, over fresh, veggies. I also reduce, and almost eliminate, how many fruits I eat.

A picture of the veggies and stock in the pot.

My naturopath taught me that the stomach is the eyes for your body. Your body needs to “see” that it’s not summer anymore by reducing your intake of fresh fruits and veggies. Once your body gets what time of the year it is then it becomes more conservative with its use of vitamin d.

A close up of the bowl of soup.

Finding a yummy, healthy, and veggie-packed soup is always a score in my books. I hope you enjoy this soup. It’s pretty fool-proof.

Lemme know what you think!

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