Thai Coconut Curry Soup
4 Servings (2 cups each)
Ingredients• 2 Tbsp coconut oil • 1 large red onion• 1 Tbsp grated fresh ginger • 2 Tbsp Thai red curry paste • 1 small sweet potato• 1 bunch baby bok choy • 4 cups vegetable broth • 13 oz can coconut milk
GARNISHES • Handful of fresh cilantro• 1 lime cut into wedges
Instructions:
Dice onion and ginger, cube sweet potato, and chop bok choy (separate stems from leaves; chopped leaves will be added at the very end)
In a medium pot, saute’ onion in coconut oil until the onion becomes slightly brown. Add ginger, and cook for another 2 minutes.
Stir in red curry paste
Add diced sweet potato, and bok choy stems; saute’ for 3-5 minutes on medium heat
Stir in vegetable broth and bring to a boil until potatoes are tender
Whisk in coconut milk
Salt to taste
*you can add mushrooms instead of sweet potato if you like.
