THAI CURRY VEGETABLE SOUP

m sitting here with a blank screen trying to figure out if I can even accurately describe to you how good this Thai Curry Vegetable Soup is. Maybe I should tell you that I wanted to skip the bowl and just eat it straight out of the pot with the huge ladle as my spoon? Maybe I should admit that I almost wanted to tell my boyfriend that I didn’t cook anything today so I could hide the soup and eat it all myself (no, not really, that’s mean). The point is, this Thai Curry Vegetable Soup is good. So, so, so good. That paired with its simplicity and ease of preparation means there’s a good chance I’ll want to make this about once per week. I probably shouldn’t be eating that much coconut milk, but I’m sure I’ll find some way to rationalize it. 

I happened to go to an Asian market yesterday where I picked up the ingredients for this soup (at really amazing prices, I might add), but if you can’t get the same vegetables as me, you can still make this Thai Curry Vegetable Soup! The beauty of this Thai Curry Vegetable Soup is that you can use just about any vegetable you like, although I try to at least have some sort of leafy green. Other vegetables that would be great choices include: spinach, kale, collard greens, cabbage, mushrooms, bean sprouts, snow peas, carrots, or red bell peppers.


THAI CURRY VEGETABLE SOUP

Thai Curry Vegetable Soup is packed with vegetables, spicy Thai flavor, and creamy coconut milk. BudgetBytes.com

I made a vegetarian version (minus the fish sauce, anyway) today, but you could easily add meat to this soup. Toss in some shredded rotisserie chicken, or brown some chicken pieces in the beginning with the Thai curry paste. If you prefer shrimp, I suggest adding it at the end and simmering just a few minutes, or until the shrimp turn pink.

And what about the noodles? That’s customizable, too! You can skip the noodles all together if you want, or use a brick of cheap-o ramen if that’s what you have. It’s still going to taste amazing.

Easy, flavorful, and customizable–This Thai Curry Vegetable Soup is EXACTLY Budget Bytes style.


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! 

 Total Cost      $6.10 recipe / $1.53 serving
 Prep Time      10 minutes
 Cook Time      20 minutes
 Total Time      30 minutes
 Servings          4  (about 2 cups each)


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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