INGREDIENTS:
- 2 Tbsp extra virgin coconut oil
- 2 cloves garlic
- 1 Tbsp grated fresh ginger
- 2 Tbsp Thai red curry paste
- 1 small potato
- 1 bunch bok choy
- 2 carrots, chopped
- 4 cups vegetable or chicken broth
- 1 can coconut milk
- 1/2 Tbsp fish sauce
- Rice vermicelli noodles
GARNISHES:
- 1/2 red onion
- 1 lime
- Handful fresh coriander
INSTRUCTIONS
- 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 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 coriander.
- Add the coconut 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.
- Add the diced potato, carrot and chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5-7 minutes, or until the potatoes are tender.
- While the soup is simmering, bring a small pot of water to a boil for the vermicelli. Once boiling, add the vermicelli and boil for 2-3 minutes, or just until tender. Drain the rice noodles in a colander and set aside.
- Once the potatoes are tender, add the coconut milk and fish sauce to the soup. Stir, taste, and adjust the fish sauce if needed. Finally, add the bok choy greens and let them wilt in the hot soup.
- To serve, divide the rice vermicelli among four bowls. Ladle the soup and vegetables over the noodles, then top with red onion, coriander, a wedge or two of lime.
