THAI CURRY VEGETABLE SOUP

I happened to go to an Asian market yesterday where I picked up the ingredients for this soup (at really amazing prices, I might add), but if you can’t get the same vegetables as me, you can still make this Thai Curry Vegetable Soup! The beauty of this Thai Curry Vegetable Soup is that you can use just about any vegetable you like, although I try to at least have some sort of leafy green. Other vegetables that would be great choices include: spinach, kale, collard greens, cabbage, mushrooms, bean sprouts, snow peas, carrots, or red bell peppers.

I made a vegetarian version (minus the fish sauce, anyway) today, but you could easily add meat to this soup. Toss in some shredded rotisserie chicken, or brown some chicken pieces in the beginning with the Thai curry paste. If you prefer shrimp, I suggest adding it at the end and simmering just a few minutes, or until the shrimp turn pink.

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

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.
2. 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.
3. 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.
4. ............................................

for full instruction please see : www.budgetbytes.com

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