Nourishing Thai Coconut Soup

This Thai-inspired soup is a vibrant, warming dish brimming with nourishing ingredients and bold flavors. Packed with spicy red curry, creamy coconut milk, and a blend of fresh vegetables, it’s easy to make, customizable, and budget-friendly! Perfect for a cozy weeknight dinner or a nourishing meal anytime, this soup is ready in just 30 minutes.

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

Ingredients:

• 2 Tbsp of coconut oil
• 2 cloves garlic (or 4 if you love garlic like I do!)
• 2 Tbsp red curry paste (green curry paste also works)
• 1 Tbsp freshly grated ginger
• 1 small organic sweet potato
• 1 bunch baby bok choy (feel free to add more if you're like me!)
• 4 cups organic vegetable or chicken broth
• 1 can coconut milk
• 1/2 Tbsp fish sauce
• 1/2 Tbsp brown sugar
• 3.5 oz rice vermicelli noodles
• Optional: organic chicken for added protein

Garnishes:

• 1/2 red onion, thinly sliced
• 1 lime, cut into wedges
• Handful of organic cilantro, roughly chopped
• Healthy Sriracha (to taste)

Instructions:

1. Prep the Vegetables & Garnishes:
   Start by prepping your ingredients to make the cooking process smooth and easy. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into small 1-inch cubes. Wash the bok choy, then chop into 1-inch strips, keeping the stalks separate from the tender green leaves. Thinly slice the red onion and roughly chop the cilantro.

2. Sauté the Base Flavors:
   In a large soup pot, heat the cooking oil over medium heat. Add the minced garlic, grated ginger, and red curry paste. Sauté for 1-2 minutes until fragrant, making sure the curry paste has blended in well.

3. Add Vegetables & Simmer:
   Stir in the diced sweet potato and chopped bok choy stalks (save the leafy greens for later). Pour in the broth and bring it to a boil over medium-high heat. Once boiling, reduce the heat and let the soup simmer for 5-7 minutes, or until the sweet potato is fork-tender.

4. Prepare the Noodles:
   While the soup is simmering, cook the rice vermicelli noodles according to the package instructions, then set them aside.

5. Add Coconut Milk & Final Ingredients:
   Once the sweet potato is tender, add the coconut milk, fish sauce, and brown sugar to the pot. Stir well, taste, and adjust the seasoning with more fish sauce or sugar if needed. Finally, toss in the bok choy leaves and let them wilt in the hot soup for a minute or two.

6. Assemble & Garnish:
   To serve, divide the cooked noodles into four bowls. Ladle the soup and veggies over the noodles, then top with sliced red onion, fresh cilantro, a squeeze of lime, and a drizzle of Sriracha for a flavorful kick.

Customizable & Fun:
Feel free to get creative with this recipe! Explore different vegetables or protein options (like tofu or shrimp) to make it your own. With this soup, the possibilities are endless. Have fun experimenting and enjoy the bold, comforting flavors!