Thai Curry Vegetable Soup

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Warm, spicy soup packed with herbs and vegetables that are customizable (cilantro is optional, of course!) with a creamy, coconut milk broth. This Asian-inspired soup is hearty and easy to make.

Soups are an easy way to include herbs and vegetables into your diet. They usually require little preparation and can be cost-friendly. You can get super creative with this recipe, trying different protein sources like shrimp or chicken or your favourite vegetables.

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Ingredients

• 2 cup water or broth
• 2 tbsp tomato paste
• 1 tbsp red curry paste
• 1 can coconut milk
• 2 portions vermicelli noodles
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 cloves garlic
• 1 tsp ground ginger
• 1 broccoli head, chopped
• 1/2 cup mushrooms, chopped
• 1/2 cup carrots, sliced
• 1 cup baby bok choy
• salt and pepper to taste
• 1/2 tsp red chili flakes
• 1/4 cup fresh cilantro
• 1/2 cup fresh basil, chopped
• 1 package firm tofu (optional)

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Instructions:

1. In a large pot, heat olive oil over low-medium heat. Add in onion and garlic, and cook for 3 minutes, or until translucent. Add in red curry paste, tomato paste and ginger. Cook for another 1-2 minutes, mixing together.
2. Add coconut milk, water/broth; whisk together and bring to a boil.
3. Add broccoli, bok choy, carrots. Reduce to low-medium heat and cover. Allow to simmer for 25-30 minutes.
4. Cook vermicelli noodles according to package, or until soft. Strain with cold water. Put aside.
5. Add in mushrooms, basil and diced tofu cubes. Add noodles. Cooked for another 5 minutes.
6. Turn off heat, season with red pepper flakes, salt and pepper.
7. Enjoy with cilantro and a squeeze of lime for extra flavor.

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