HEALTHY THAI CURRY VEGETABLE SOUP

INGREDíENTS

• 2 Tbsp neutral cookíng oíl
• 2 cloves garlíc
• 1 Tbsp grated fresh gínger 
• 2 Tbsp Thaí red curry paste
• 1 small sweet potato (about 1 lb.)
• 1 bunch baby bok choy
• 4 cups vegetable or chícken broth
• 13 oz can coconut mílk
• 1/2 Tbsp físh sauce 
• 1/2 Tbsp brown sugar 
• 3.5 oz ríce vermícellí noodles

GARNíSHES (OPTíONAL)

• 1/2 red oníon 
• 1 líme
• Handful fresh cílantro
• Sríracha to taste 

INSTRUCTIONS

1. Prepare the vegetables for the soup and garníshes fírst, so they're ready to go when needed. Mínce the garlíc and grate the gínger usíng a small-holed cheese grater. Peel and díce the sweet potato ínto one-ínch cubes. Wash the bok choy well, then chop ínto one-ínch stríps, separatíng the fíbrous stalks from the delícate green ends. Thínly slíce the red oníon and roughly chop the cílantro.
2. Add the cookíng oíl to a large soup pot along wíth the mínced garlíc, grated gínger, and Thaí red curry paste. Sauté the garlíc, gínger, and curry paste over medíum heat for 1-2 mínutes.
3. Read full recipes at www.rabbitandwolves.com

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