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Thai Curry Veggie Soup


Package of Vermicelli Noodles, prepare as instructed on package (4oz)

1 lb. organic small potatoes, chopped

2 bunches of baby bok choy, chopped

1 small red onion, sliced

4 cups of homemade veggie broth

1 can of coconut milk (13oz)

3 cloves of garlic, minced

2 tablespoon of Thai red curry paste

1 tablespoon of fresh grated ginger

1 tablespoon of raw sugar

½ tablespoon fish sauce

Handful of fresh cilantro, chopped and stem removed

2 limes sliced

Olive Oil

Salt and pepper to taste


In a large deep skillet over medium high heat, drizzle olive oil, then add the ginger, garlic and Thai curry paste and sauté for 1 minute. Next add the potatoes and the white stalk parts of the bok choy, and the veggie stock, bring to a boil, reduce heat, cover and simmer until potatoes are tender.

Once the potatoes are tender add to the skillet the coconut milk, fish sauce, sugar and bok choy greens, stir, remove from heat.

Place noodles and onions in serving bowls, spoon soup over, garnish with cilantro and lime wedges and serve. – enjoy

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