Thai Curry Vegetable Soup
Thai Curry Vegetable Soup: packed with vegetables, spicy Thai flavor, and creamy coconut milk.
Servings Prep Time
6-8people 15minutes
Cook Time
15minutes
Servings Prep Time
6-8people 15minutes
Cook Time
15minutes
Ingredients
Soup
Garnishes
Instructions
  1. Prepare the vegetables for the soup and garnishes first, so they’re ready to go when needed. Peel and dice sweet and russet potatoes into one-inch cubes. Cut cauliflower into smaller pieces and slice carrots. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends. Thinly slice red onion and roughly chop cilantro.
  2. Mince the garlic and grate the ginger using a small holed cheese grater. Add the cooking oil to a large soup pot along with garlic, ginger and Thai curry paste. Saute the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
  3. Heat oil over medium-high heat and cook chicken cubes until chicken is no longer pink. Add onion and saute for 1 minute. Then add this to the garlic mix.
  4. Add the diced vegetables (minus the leafy green bok choy ends) along with the chicken 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 sweet potatoes are tender.
  5. While the soup is simmering, bring a small pot 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.
  6. Once the sweet potatoes are tender, add the coconut milk and brown sugar to the soup. Stir, taste, and adjust adding fish sauce or brown sugar if needed. Finally add the bok choy greens and let them wilt in the hot soup. (My kids don’t like them so I often don’t use them.)
  7. To serve, place rice vermicelli into a small bowl. Then ladle the soup and vegetables over the noodles. Top with red onion, cilantro, a wedge of lime, and a drizzle of sriracha.
Recipe Notes

Recipe adapted from Budget Bytes (Thai Curry Vegetable Soup) and Carlsbad Cravings (Thai Yellow Curry Chicken)