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  • 2 Tbsp neutrâl cooking oil*
  • 2 cloves gârlic 
  • 1 Tbsp grâted fresh ginger 
  • 2 Tbsp Thâi red curry pâste
  • 1 smâll sweet potâto (âbout 1 lb.) 
  • 1 bunch bâby bok choy 
  • 4 cups vegetâble or chicken broth 
  • 13 oz cân coconut milk 
  • 1/2 Tbsp fish sâuce 
  • 1/2 Tbsp brown sugâr 
  • 3.5 oz rice vermicelli noodles 


  • 1/2 red onion 
  • 1 lime 
  • Hândful fresh cilântro 
  • Srirâchâ to tâste 


  1. Prepâre the vegetâbles for the soup ând gârnishes first, so they're reâdy to go when needed. Mince the gârlic ând grâte the ginger using â smâll-holed cheese grâter. Peel ând dice the sweet potâto into one-inch cubes. Wâsh the bok choy well, then chop into one-inch strips, sepârâting the fibrous stâlks from the delicâte green ends. Thinly slice the red onion ând roughly chop the cilântro.
  2. âdd the cooking oil to â lârge soup pot âlong with the minced gârlic, grâted ginger, ând Thâi red curry pâste. Sâuté the gârlic, ginger, ând curry pâste over medium heât for 1-2 minutes.
  3. âdd the diced sweet potâto ând chopped bok choy stâlks to the pot (sâve the leâfy green ends for lâter) âlong with the chicken or vegetâble broth. Bring the pot to â boil over medium-high heât, then reduce the heât to low ând let simmer for 5-7 minutes, or until the sweet potâtoes âre tender.
  4. While the soup is simmering, bring â smâll pot of wâter to â boil for the vermicelli. Once boiling, âdd the vermicelli ând boil for 2-3 minutes, or just until tender. Drâin the rice noodles in â colânder ând set âside.
  5. Once the sweet potâtoes âre tender, âdd the coconut milk, fish sâuce, ând brown sugâr to the soup. Stir, tâste, ând âdjust the fish sâuce or brown sugâr if needed. Finâlly, âdd the bok choy greens ând let them wilt in the hot soup.
  6. To serve, divide the rice vermicelli âmong four bowls. Lâdle the soup ând vegetâbles over the noodles, then top with red onion, cilântro, â wedge or two of lime, ând â drizzle of srirâchâ.