Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon light oil ((such as peanut, canola, or vegetable))
  • 1/2 yellow onion
  • 2 cloves garlic, (minced)
  • 1 inch piece fresh ginger, (minced)
  • 3 tablespoons Thai red curry paste ((make sure it's vegan))
  • 8 cups vegetable broth ((2 litres))
  • 1 454g package baby bok choy (about 5 cups), (roughly chopped)
  • 225g rice vermicelli noodles ((1/2 of a 454g package))
  • 1 cup full-fat coconut milk ((the kind in a can))
  • 1 yellow bell pepper (or other colour pepper), (thinly sliced)
  • 1 handful cilantro, (roughly chopped)
  • 1/2 cup roasted salted peanuts
  • 1/4 red onion, (thinly sliced)
  • 1 lime, (cut into wedges)
  • 1 red Thai chili pepper (or other hot pepper), (thinly sliced (optional))
  • soy sauce, (to taste)

Instruction

  • Heat the oil in a large pot over medium-high heat. When hot add the onion, garlic and ginger. Sauté until the onion softens and turns translucent, about 5 minutes. Stir in the curry paste, and continue to stir and cook for another 30 seconds until the curry is fragrant.
  • Pour in the vegetable broth and add the bok choy. Bring to a simmer and cook for 2 – 3 minutes until the bok choy starts to wilt. Add the rice noodles and cook another 2 – 3 minutes until the noodles are tender. Lastly, stir in the coconut milk.
  • Divide the soup among bowls, and add the toppings to taste.