We love going out for Red Thai Curry Rice bowls and this soup which is a favourite of ours could be served over rice or vermicelli noodles. It is a great quick meal any day of the week.
- baby bok choy (size varies so think about needing about 4 cups chopped)
- 1 large yam
- 1/2 red onion, sliced thin
- 1 red bell pepper, diced
- 2 tablespoons oil
- 1 teaspoon minced garlic
- 1 tablespoon grated fresh ginger
- 2 1/2 tablespoons red Thai curry paste
- 1 litre or 1-quart chicken or vegetable stock
- 1/2 - 1 1/2 tablespoon fish sauce (start with 1/2 and adjust according to your taste)
- 1 tablespoon brown sugar
- 1 14 ounces / 398 ml can coconut milk
- rice or wheat vermicelli noodles, cooked according to package instructions
- 1 lime, cut into sections
- red onion, sliced into slivers
- fresh chopped cilantro
- Chop the baby bok choy, slicing the green part off first, and setting it aside and then chopping the white part into bite-sized pieces.
- Peel and dice the yam into 1/2 inch dice.
- In a large saucepan, heat the oil and add the garlic, ginger, and Thai red curry paste.
- Stir over medium heat for one minute and then add sliced red onion, diced red pepper, diced yams and the white chopped parts of the bok choy along with the broth.
- Simmer it until the vegetables are tender and then add the coconut milk, brown sugar and fish sauce. Add the green parts of the bok choy. Keep the soup warm at the lowest simmer.
- Cook the vermicelli in a medium saucepan of boiling water.
- Divide the noodles between bowls and cover with soup.
- Garnish with red onion, lime and chopped cilantro.
Makes 6 servings