Thai Red Curry Vegetable Soup
User Reviews
4.7
Thai Red Curry Vegetable Soup
Description
The Thai Red Curry Vegetable Soup begins by sautéing garlic, ginger, and Thai red curry paste in neutral cooking oil to release their aromas, forming the flavor base. Diced sweet potatoes and the fibrous parts of bok choy are then simmered in vegetable or chicken broth until tender, layering in heartier vegetables first. Afterward, the delicate bok choy leaves and rice vermicelli noodles cook through, absorbing the broth's spices. Coconut milk adds creaminess, while fish sauce and brown sugar balance saltiness and sweetness. Garnishes such as red onion slices, fresh cilantro, lime wedges, and sriracha offer additional brightness and heat at serving. This soup blends crunchy vegetables with soft noodles in a rich, spicy broth.
It serves well as a light lunch or dinner dish and lends itself to customization through garnishes and choice of broth. The use of typical Thai ingredients like curry paste and fish sauce provides an authentic flair, while sweet potatoes give it body. The recipe's layering method and thoughtful cooking times ensure vegetables retain texture without losing depth in flavor.
Choosing any neutral oil facilitates the curry's flavors without overpowering. The vermicelli noodles cook briefly, making the soup quick enough to prepare while still developed in taste. Use garnishes to adjust flavor intensity and freshness according to preference.
Ingredients
- 2 Tbsp neutral cooking oil $0.04
- 2 cloves garlic $0.16
- 1 Tbsp ginger $0.05, grated fresh
- 2 Tbsp Thai red curry paste $0.62
- 1 sweet potato $1.61, small, about 1 pound
- 1 bunch baby bok choy $0.55
- 4 cups vegetable broth $0.52, or chicken broth
- 1 oz. can coconut milk $1.29
- 1/2 Tbsp fish sauce $0.07
- 1/2 Tbsp brown sugar $0.02
- 3.5 oz. rice vermicelli noodles $0.39
GARNISHES (optional)
- 1/2 red onion $0.29
- 1 lime $0.17
- 1 handful cilantro $0.17, fresh
- Sriracha sauce $0.15, to taste
Instructions
- Prepare the vegetables for the soup and garnishes first, so they're ready to go when needed. Mince the garlic and grate the ginger using a small-holed cheese grater. Peel and dice the sweet potato into one-inch cubes. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice the red onion and roughly chop the cilantro.
- Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
- Add the diced sweet potato and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the sweet potatoes are tender.
- While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
- Once the sweet potatoes are tender, add the coconut milk, fish sauce, and brown sugar to the soup. Stir, taste, and adjust the fish sauce or brown sugar if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
- To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, cilantro, a wedge or two of lime, and a drizzle of sriracha.
Notes
- Use a neutral-flavored cooking oil such as vegetable, canola, or grapeseed to avoid altering the soup's taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(about 2 cups each)
Amount Per Serving
Calories 34118 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 341.18kcal | 17% |
| Carbohydrates | 55.83g | 19% |
| Protein | 7.93g | 16% |
| Fat | 10.6g | 16% |
| Sodium | 1618.28mg | 67% |
| Fiber | 6.18g | 25% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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