THAI CURRY VEGETABLE SOUP

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. ............................................................
4. ...................................................................

Full Instructions : Click Here 

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