January 22, 2018

Thai Coconut Curry Soup

Thai Coconut Curry Soup

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I’m sitting here waiting patiently in line for Hamilton tickets and trying to decide which recipe to share with you next. Since I’m almost 200,000th in line, I’ve got plenty of time 😉 But I think I’m going to share with you a new soup recipe. Yesterday, winter blew into Colorado with force and gave me all the soup-like feels. I made three different ones over the weekend! This Thai coconut one was probably my favorite though. It’s bright and colorful but with a spicy and warm undertone. I made it vegetarian but you could absolutely add meat to it for a more substantial protein kick! This is also Paleo-friendly although I’m still not completely sure about the vermicelli noodles I used. They’re sweet potato starch, so definitely gluten free, but they’re kind of processed. You make your own decision on them. You could easily substitute zoodles or leave this ingredient out all together.

Thai Coconut Curry Soup

3 cloves garlic, minced

1 T grated fresh garlic (or 2 tsp ground)

2 T Thai red curry paste

1 bunch bok choy

1 cup sliced carrots

1 medium onion, sliced finely

3 cups stock, either vegetable or chicken will do

1 14 oz can coconut milk

1 tsp fish sauce (I used Red Boat brand)

1 T coconut sugar

4 oz sweet potato vermicelli noodles ( I used THIS brand)

2 T oil

  1. In a heavy stock pot, heat oil on medium heat.
  2. Wash and roughly chop bok choy, saving some for garnish later.
  3. Once oil is heated, add onions, garlic, and ginger and sauté 4-5 minutes until golden brown. Add curry, fish sauce, and sugar. Stir to combine.
  4. Add the rest of the vegetables and pour stock over the top. Simmer on medium-low heat for 20 minutes or until carrots are tender.
  5. In a separate pot, boil noodles for 4-5 minutes until tender. They do NOT take long at all. Watch them carefully.
  6. Once carrots are tender, turn heat down to low and add coconut milk, noodles, and the rest of the bok choy. Heat just until boy choy is wilted slightly and serve. Top with garnishes to taste.

Additional toppings: Cilantro, Lime, Scallions, Sriracha