I must confess, if I could eat soup everyday for dinner I would. I am pretty sure I ate a bowl of tomato soup with noodles for dinner almost every night in college. The only problem I have with finding recipes is that generally, a lot of soups call for animal stock. I try to maintain a vegetarian diet so this isn’t super ideal, however I have found that curry and coconut milk-based soups often call for veggie stock.
Honestly, I don’t know why I made this…it’s hotter than hell outside, and this soup is spicy…but alas, there are only so many salads you can eat in the summer. It’s a nice change to pace, super hardy, and has a lot of good veggies in it. Bonus points for the fact that you can make it vegan!
- 2.5 tbs. minced garlic
- 1 tbs. ginger (chopped fine)
- 2 tbs red curry paste
- 1 tsp. red pepper flakes
- 1 tbs olive oil
- 1 bunch of baby bok choy
- 4.5 c. veggie broth (or chicken if you wish)
- 1 sweet potato (cut into chunks)
- 1/4 c. shredded carrots
- 13 oz. can of light coconut milk
- 2 tbs brown sugar
- 1/2 tbs fish sauce (optional)
- 1/2 c. rice noodles
- 1/4 red onion (optional garnish)
- 1 lime (optional garnish)
- sriracha (optional garnish)
- sprouts (optional garnish)
- In a pan, on medium heat, add the oil, garlic, and red curry and cook for a few minutes until mixed.
- In a soup pot, mix the veggie stock, ginger, sweet potatoes, carrot, red pepper flakes, and the stalk of the bok choy (chopped up, leaves separated). Add the garlic curry mix and set to boil. Once the mix has boiled for a few minutes, set to simmer until the potatoes are soft. This usually takes about 20 minutes.
- Add brown sugar, fish sauce (if desired), and coconut milk and stir. Let simmer a few minutes.
- Add the rice noodles to the simmering pot and allow them to cook until the noodles are soft.
- Pour soup into a bowl and sprinkle juice from a lime wedge on top. Add sprouts, sriracha, and onion to the top and enjoy.