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

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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