Hi guys! I’m sure you’ve seen my posts about this by now, but if you haven’t, I AM SICK AF. Oh my goodness!!! I haven’t been this sick since I was a kid. I rarely ever get sick and I know it’s because I’m vegan. SO, because I’m dying, I have been craving something amazing to make me feel even the tiniest bit better, and I HAVE FOUND IT.
THIS SOUP… guys I can’t even put into words how tasty and simple this soup is to make. It will change your life! My husband made this for me last night and all I can say is I’m so blessed!
Here’s what you’ll need:
- 1 block extra firm tofu
- rice noodles
- one medium sweet potato
- 2 tablespoons thai red curry paste
- 1/2 red onion
- 1 tbsp ginger
- limes for serving
- 1 can coconut milk
- 1 bunch bok choy
- 4 cups veggie broth
Cut veggies and garnishes so that they’re ready to go: lime, onion, cilantro and tofu.
Then, mince the garlic and ginger.
Peel and dice the sweet potato into small cubes.
Chop the bok choy into one-inch strips and separate the green ends from the stalks.
Add oil or water to a large soup pot along with the garlic, ginger, and red curry paste.
Cook the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Next add the sweet potato and chopped bok choy stalks only to the pot (save the ends for later).
Add vegetable broth and bring the pot to a boil over medium heat. Once boiling reduce the heat to low and let simmer until the sweet potatoes are tender (about 5 mins).
While the soup is cooking, prepare the rice noodles per their directions and set aside to be divided into bowls at the end.
Once the sweet potatoes are cooked to your liking, add the coconut milk to the soup.
Lastly, add the bok chop greens until they wilt in the soup.
When serving, divide the noodles among four bowls. Add the soup and vegetables over the noodles, then top with red onion, cilantro, lime and if you like spicy like I do, add sriracha. 🙂
I hope this soup brings you joy! Have a great rest of your week!