This Sweet Potato Thai Curry Soup is one of my favourite dishes at the moment! I’d want to tell you it’s 100% vegan, but there’s 1 tablespoon of fish sauce in it. My brother and his girlfriend made this for the first time when I was in Salzburg, and it was so good I wanted to give it a try myself too.
It’s spicy, full of flavour, healthy and super easy and quick to make! And because it’s a soup, it’s not too heavy but still very filling. So, here’s how you can make the best Sweet Potato Thai Curry Soup!
Ingredients (Serves 4)
[one-half-first]1 bunch Baby bok choy
1 Handful Fresh cilantro
3 Garlic cloves
1 tbsp Fresh ginger
½ Red onion
1 Sweet potato, medium size
2 tbsp Red/Yellow Curry paste
1 can Coconut milk
4 cups Vegetable broth
1 tbsp Fish sauce
4 servings Rice vermicelli noodles
½ tbsp Brown sugar
2 tbsp Cooking oil
Sriracha to taste
Instructions (30 mins)
- Mince the garlic and roughly chop/grate the ginger. Peel and dice the sweet potato in cubes. Wash the bok choy, chop it and separate the stalks from green ends. Slice red onion, roughly chop the cilantro and cut lime into wedges.
- Add the oil, garlic, ginger and curry paste to a large stock pot and sauce for 2 minutes.
- Add the sweet potato, bok choy stalks and the vegetable broth to the pot. Bring to boil, and then reduce heat and let simmer for 7-10 minutes (until sweet potatoes are tender).
- While the soup is simmering, bring a pot of water to boil and add vermicelli noodles to the pot. Let boil for 2-3 minutes. Drain the noodles and set aside.
- When the sweet potatoes are tender, add the coconut milk, fish sauce and sugar to the soup. Stir and adjust the taste if needed with fish sauce and/or sugar. Then add bok choy green to the soup.
- Divide noodles to four bowls, add soup and vegetable on the noodles and finally top with red onion, cilantro, a wedge of lime and some sriracha.
The recipe is from Budget Bytes blog.