Curry Vegetable & Shrimp Soup
By Micki Brown
Serves 4
Add oil to a soup pot along with the garlic, ginger, and red curry paste. Saute over medium heat for 1-2 minutes
Add the sweet potato, bok choy stalks, and chicken broth. Bring to boil over medium-high heat, then reduce heat to low and simmer 5-7 minutes.
Once the sweet potatoes are tender, add coconut milk, fish sauce, brown sugar, and shrimp. Simmer until shrimp turns pink
Add the bok choy leaves and let them wilt. To serve, divide the brown rice noodles between 4 bowls and ladle the soup over them. Add desired garnishes. Enjoy!
Note: To make this vegan, omit the shrimp and fish sauce, and use vegetable broth instead of chicken broth.
Ingredients
Directions
Add oil to a soup pot along with the garlic, ginger, and red curry paste. Saute over medium heat for 1-2 minutes
Add the sweet potato, bok choy stalks, and chicken broth. Bring to boil over medium-high heat, then reduce heat to low and simmer 5-7 minutes.
Once the sweet potatoes are tender, add coconut milk, fish sauce, brown sugar, and shrimp. Simmer until shrimp turns pink
Add the bok choy leaves and let them wilt. To serve, divide the brown rice noodles between 4 bowls and ladle the soup over them. Add desired garnishes. Enjoy!
Note: To make this vegan, omit the shrimp and fish sauce, and use vegetable broth instead of chicken broth.