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THAI CURRY VEGETABLE SOUP

This Thai Curry Vegetable Soup is packed with vegetables, spicy Thai flavor, and creamy coconut milk. Ready in about 30 minutes!

INGREDIENTS
  • 2 Tbsp neutral cooking oil* ($0.04)
  • 2 cloves garlic ($0.16)
  • 1 Tbsp grated fresh ginger ($0.05)
  • 2 Tbsp Thai red curry paste ($0.62)
  • 1 small sweet potato (about 1 lb.) ($1.61)
  • 1 bunch baby bok choy ($0.55)
  • 4 cups vegetable or chicken broth ($0.52)
  • 13 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)
  • Handful fresh cilantro ($0.17)
  • Sriracha to taste ($0.15)
THAI CURRY VEGETABLE SOUP

INSTRUCTIONS
  1. 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.
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