I LOVE SOUP SZN. This veggie soup hits the comfort mark so well. I've made it with red Thai curry paste for a little heat, but if you've got a milder palate, go for yellow Thai curry paste or decrease the amount of red curry paste by half. The noodles I like best for this soup are those thin rice noodles- I got mine at Whole Foods. You're going to love this one!
Ingredients
Makes about 6 servings
- 1/2 yellow onion
- 2 garlic cloves
- 1 tbsp ginger
- 2 tbsp curry paste (yellow for no spice, red for a little kick)
- 1 c sweet potato
- 2 carrots
- 1/2 red bell pepper
- 1/2 yellow bell pepper (or another 1/2 red bell pepper)
- half bunch bok choy
- 32 oz veggie broth
- 1 package rice noodles
- 1 13.5 oz can coconut milk
- 1 tbsp coconut oil
- salt
- lime
Directions:
- Place a pot over medium heat and add coconut oil.
- Chop onions and add to pot, simmering until onions are translucent about 3 minutes.
- Mince garlic and grate ginger and add to pot.
- Add curry paste and sauté until everything comes together, about 3 minutes.
- Peel carrots and sweet potato, cut into bite sized chunks, and add to pot. Combine everything thoroughly.
- Add veggie broth and bring pot to boil over high heat.
- In the meantime, julienne the bell peppers, and cut bok choy pieces in half.
- Lower heat to medium low and bring pot to a simmer, then add the bell peppers and bok choy. Let simmer for about 5 minutes.
- Add coconut milk and salt to taste. Stir until coconut milk and veggie broth are well combined.
- Boil the noodles according to the package, then add to main pot. Stir until everything is combined.
- Serve by squeezing lime juice on each serving.
Now, I did not add protein to this soup, but chicken or tofu would make great additions. You can chop up some tofu and add it in at the end with the noodles, or shred some chicken and that that with the noodles instead. There's a lot of good fiber in this soup, so if you just want a comforting, warm snack, it's okay to skip the protein! Enjoyyyy 🫶