Thai Red Curry Vegetable Soup

Ingredients:

• 2 Tbsp Vegetable oil
• 2 Cloves Galic, Minced
• 1 Tbsp Ginger, Grated
• 3 Tbsp Red Curry Paste
• 1 Lb Sweet Potato, Large Dice
• 1 Baby Bok Choy, Juliened ( Seprate stem and leaf)
• 4 Cups Vegetable Broth
• 13 Oz Coconut Milk
• 1 Tbsp Soy Sauce
• 1 Tbsp Brown Sugar
• 3.5 Oz Rice Vermicelli Noodles, Cooked
• Red Onion
• Lime
• Cilantro

Directions:

• In a large pot heat up vegetable oil on medium heat.
• Add ginger, garlic, and red curry paste and saute for 1 to 2 minutes.
• Add potato, and bok choy stalks with the broth.
• Bring the pot to boil then cover and simmer for 7 minutes or until potatoes are tender.
• Add coconut milk, soy sauce, and brown sugar to the soup.
• Cook for a couple of minutes until properly incorporated. 
• To serve, place some noodles in a bowl, and top with bok choy leaf.
• Ladle the soup mix onto the noodles.
• Top with some red onion, cilantro, and lime wedge.
• Add Sriracha for a spicy kick.