Prepare the vegetables for the soup and garnishes first. Mince the garlic and grate the ginger. Wash the bok choy well, then chop into one-inch strips, separating the fibrous stalks from the delicate green ends.
Add the cooking oil to a large soup pot along with the minced garlic, grated ginger, and Thai red curry paste. Sauté the garlic, ginger, and curry paste over medium heat for 1-2 minutes.
Add the chopped bok choy stalks to the pot (save the leafy green ends for later) along with the chicken or vegetable broth. Bring the pot to a boil over medium-high heat, and then reduce the heat to low and let simmer for 5-7 minutes.
While the soup is simmering, bring a small pot of water to a boil for the yam noodles. Once boiling, add the rinsed noodles and boil for 2-3 minutes. Drain the noodles in a colander and set aside.
Add the coconut milk and noodles to soup. Finally, add the bok choy greens and let them wilt in the hot soup.
Then top with red onion, cilantro, a wedge of lime or avocado.
½ red onion
1 lime or Avacado
Handful fresh cilantro
Join Our Email Newsletter
Life Refined Chiropractic • 14297 Bergen Boulevard Suite 100 • Noblesville, IN 46060 • 317-674-8857