Simple Thai Red Curry Soup, an easy and incredibly satisfying, soul-reviving cup of comfort. With flavors that are almost addictive, they’re so incredibly delicious.
Heat the oil in a large pot over medium heat. When it’s hot, add the garlic, ginger, and Thai red curry paste. Cook, stirring constantly, until it’s dark red, about 4 minutes. Add the chopped sweet potato and stalks of the baby bok choy (the leafy green ends will be added later), the chicken broth, coconut milk, fish sauce, 1 teaspoon salt and 2 teaspoons sugar. Bring the soup to a boil, then reduce the heat to a simmer and cook, uncovered, until the sweet potato is tender, about 7 minutes. Then, add the bok choy greens tops to the hot soup, stir to wilt the leaves. Stir in the lime juice and chopped cilantro. To serve, divide the cooked rice among four bowls. Ladle the soup over the rice, noodles, then top with chopped cilantro, a wedge of lime and perhaps a drizzle of sriracha.
This soup is really simple and good no matter which veggies you add to the pot. I’ve posted my favorite combination, but really, it’s perfect with whatever vegetables you might have on hand. Some great additions or substitutions might be; mushrooms, any kind of green like collards, kale, or spinach, cabbage, carrots, peppers, scallions, red onion. If you have some cooked leftover chicken, it is fantastic in this soup as well!