Curry Vegetable & Shrimp Soup

By Micki Brown

Serves 4


2 tbsp coconut oil

2 cloves garlic, minced

1 tbsp fresh ginger, grated

2 tbsp red curry paste

1 sweet potato, peeled and diced

1 bunch bok choy, chopped, stalks and leaves separated

4 cups chicken broth

1 can coconut milk

½ tbsp fish sauce

½ tbsp  brown sugar

8 oz brown rice noodles, cooked and drained

1 lb raw shrimp, shelled and deveined

Garnishes – sliced red onion, lime, cilantro, sriracha sauce


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.