Thai Coconut Curry Soup

Well this is warm, and hearty, and you just cant ever have enough of it. Found this recipe online and tweaked it until it was just the right taste. I’m a fan of light and easy recipes, and this one is just what it is.

So without further ado, here’s the recipe:

Ingredients:

• 1 root of ginger
• 1 big sweet potato (the orange type), cubed
• 1 cluster of Bak Choi (leaves separated from stalks)
• 10 cloves of garlic
• 2 red chillis, chopped into thin slices
• 1 tbsp Coconut Oil
• 1 can of coconut milk
• 1 pack of glass noodles
• Salt
• Dash of Soy Sauce
• 1L vegetable stock

Directions:

• Crush/grind the garlic into a fine mash, and do the same for half the root of ginger, and fry them in the coconut oil along with the chopped chilli
• Add the sweet potato cubes and Bak choi stalks and fry them a bit until half done. In the meantime, thinly slice the remaining half root of ginger
• At this point, add the sliced ginger, saute for 2 mins, then add the vegetable stock and let the mixture simmer for 10 minutes
• Add around 1.5 tbsp of soy sauce, then add some salt if required (after tasting)
• Add the coconut milk, and the Bak Choi leaves, and let the mixture simmer another 5 minutes
• Prepare some glass noodles by soaking them in boiling water for 2 minutes
• In a soup bowl, put a serving of glass noodles at the bottom, and spoon some of the soup onto it. Mix it and enjoy!