I love all the foods served up at Christmas time. The week or two leading up to the big celebration though, I often find myself craving other tastes that won’t be on the holiday table. Recipes that are fairly healthy, simple to make and will last for a few days are my favorites, since I already have so much to do.
This recipe for Thai Curry Vegetable Soup fits my requirements perfectly. I’ve adapted the recipe just a bit to suit my own personal tastes from the original by Beth at budgetbytes.com. Budget bytes is a fantastic food blog. The recipes are wonderful and she also gives you the cost breakdown. Mouth watering photos of the recipes will convince you to make them. I definitely recommend checking out this blog, you won’t be disappointed. It’s one of my new favorites!
Turning Up The Heat
Other than chopping all the vegetables before hand, this soup goes together quickly and easily. For those of you that worry about Thai food being too spicy, this soup is pretty low on the heat scale. You can turn up the burn by offering Sriracha sauce along with the other garnishes when you serve it. If you want a heartier version of this soup you can put in some cooked, cut up chicken at the end just until it’s heated through. Shrimp would be great too, but add them at the end and simmer just a couple of minutes to cook through. Simmer just until the shrimp turn pink so they won’t be tough.
Recipe~Click here for a printer-friendly version of this recipe
THAI CURRY VEGETABLE SOUP
Serves: 4 (about 2 cups each)
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
2 Tbsp. neutral cooking oil such as canola
3 cloves garlic-minced
1 Tbsp. fresh ginger root-peeled & finely grated or minced
2 1/2 Tbsp. Thai red curry paste (I use Asian Creations Thai Kitchen brand, which can be found at Albertsons and other major grocery stores)
1 small sweet potato(about 1 lb.)-peeled and cut into small cubes, about 1/2 to 1 inch
2 bunches baby bok choy-wash and chop into strips, separating the white stalks from the green leafy tops
1 cup chopped fresh baby spinach leaves ( I use the pre-washed bagged spinach)
4 cups vegetable or chicken broth
1 (13oz.) can coconut milk (I used Trader Joes reduced fat coconut milk)
1 Tbsp. fish sauce (I use Asian Creations Thai Kitchen brand, which can be found at Albertsons and other major grocery stores)
1/2 Tbsp. brown sugar
1 box Thai thin rice noodles (I use Asian Creations Thai Kitchen brand, which can be found at Albertsons and other major grocery stores)
4-5 green onions (scallions) chopped or 1/2 of a red onion thinly sliced
1 lime cut into quarters
l large handful of fresh cilantro (washed and roughly chopped)
Sriracha sauce to taste
Prepare all of the vegetables for the soup and garnish. Mince garlic and grate the ginger using a fine holed grater or mince finely with a knife. Peel and cut up the sweet potato into 1/2 to 1 inch cubes. Cut up washed bok choy (slice end off of stem base and discard) into strips about 1 inch. Separate white stalk part from green leafy tops. Chop green onions into small pieces or if using red onion, slice thinly. Roughly chop the washed cilantro.
In a large soup pot heat the oil and add the garlic, ginger and red curry paste. Saute those ingredients over medium heat for 1-2 minutes.
Add the cubed sweet potato, chopped bok choy stalks (white part, save green part for later) and the vegetable or chicken stock to the pot. Increase the heat to medium-high and bring the soup to a boil. Reduce heat to low and simmer for 5-7 minutes or until sweet potato is tender when tested with a fork.
While the soup is simmering, bring another pot of water to a boil for the rice noodles (cook according to package directions) or once water is boiling add noodles and remove pan from heat, stir noodles lightly with a fork to separate and let sit for 4 minutes stirring once or twice. Drain the noodles into a colander when time is up and set them aside.
When sweet potatoes are tender, add the coconut milk to the soup along with the fish sauce and brown sugar. Stir, taste, and add more fish sauce and or brown sugar to taste. Finally, add in the bok choy greens and spinach and let them wilt in the hot soup a minute or two.
Divide the rice noodles between four bowls. Ladle the soup and vegetables over the noodles. Put vegetable garnishes in small bowls so everyone can top their soup with onions, cilantro, a squeeze of lime and a drizzle or more of Sriracha sauce.