THAI CURRY VEGETABLE SOUP

THAI CURRY VEGETABLE SOUP Recipes

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The manufacturing process is extremely simple, you simply need to follow the methods that we have created on this web page. The complying with are the phases of how to prepare 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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