Thai Soup

Good morning friends! This morning I thought I would roll out another healthy vegetarian recipe for you! We are two months living the pescetarian/dairy free life, and I can honestly say I see a difference! The Hubs and I are both sleeping better at night. I used to struggle with headaches almost daily, and I haven’t had a single headache in weeks! (Okay…so I had a headache Saturday morning, but I blame the tequila!) I have more energy and I’ve even lost a few pounds…nothing crazy but I’m hoping to see a bigger difference in that department when we cut out carbs after vacation!

Lately our menu has consisted a lot of Thai and Indian fare, something I had never eaten before marrying Sam! Growing up in a super small country town in a meat and potatoes family, it was never on my radar. But, I have grown to LOVE it! When I first started making these foods at home, I would scour Pinterest for recipes, but now I just wing it! Sometimes it’s delicious and sometimes it’s just meh! This Thai soup happened to be very delicious! Check it out!

Ingredients:

• 2 tablespoons coconut oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai red curry paste
• 3 potatoes, peeled and diced
• 2 carrots, peeled and sliced on the diagonal
• 1 bunch baby bok choy
• 1/2 red onion, diced
• 4-6 cups vegetable broth
• 1 can coconut milk
• 1 tablespoon soy sauce (or fish sauce)
• 1/2 tablespoon brown sugar

Directions:

1. Prepare and assemble vegetables. Mince garlic. Grate ginger. Peel and dice potatoes.  Peel and slice the carrots on the diagonal. Wash the bok choy, and chop into one inch strips. Separate stalks from the green ends. Dice onion.
2. Add the coconut oil to a large pot along with the garlic, ginger and Thai red curry paste. Saute over medium heat for two minutes.
3. Add the potatoes and bok choy stalk to the pot. (We will be adding the greens later.) Add the vegetable broth. Bring to a boil over medium-high heat. Once it has begun to boil, reduce heat to medium-low and simmer until the vegetables are tender, ten minutes.
4. While the soup is simmering you can prepare the rice or rice noodles or ramen, if you plan to serve the soup over one of these.
5. Once the vegetables are tender, add the coconut milk, soy sauce and brown sugar, stirring well. Finally, add the bok choy greens, allowing them to wilt in the soup.
6. To serve, you can add the soup over your choice of starch (rice, rice noodles, ramen) and garnish with cilantro and sriracha.

Alternatively, you could add a protein to the soup if you wish, shrimp or tofu would be a delicious addition.

Enjoy!

Until Next Time: Peace, Love & Adventures

Jess xoxo