THAI CURRY VEGETABLE SOUP

INGREDIENTS

• 2 Tbsp neutral-flavored cooking oil

• 2 cloves garlic, minced

• 1 Tbsp grated fresh ginger (or use ginger paste that comes in a tube)

• 2 Tbsp Thai red curry paste

• 1 small sweet potato, cut in 1-inch cubes (about 1 lb.), OR cubed butternut squash (I used about 4 cups)

• 1 bunch baby bok choy (chop white fibrous stems and leafy parts separately) OR chopped kale (discard tough stems)

• 4 cups vegetable broth (from a carton, or I used water and Better Than Bullion paste)

• 13 oz can coconut milk (for a lower fat version, use regular coconut milk from a carton)

• 1/2 Tbsp Braggs or soy sauce

• 1/2 Tbsp brown sugar 

• 1 package Ramen noodles broken up (discard seasoning packet)

GARNISHES (OPTIONAL)

• sliced red onion 

• lime juice

• fresh cilantro 

• Sriracha sauce

INSTRUCTIONS

• Sauté the oil, garlic, ginger, and curry paste over medium heat for 1-2 minutes.

• Add the diced sweet potato (or butternut squash), chopped bok choy stalks to the pot (save the leafy green ends for later), and vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5 minutes or until the sweet potatoes/squash are almost tender.

• Add the ramen noodles. If using kale instead of bok choy, add the kale at this point. Cook for 3 minutes.

• Remove from heat and add the coconut milk, Braggs, and brown sugar. If using bok choy, add the bok choy greens at this point and let them wilt in the hot soup.

• Add garnishes to individual bowls to taste.