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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Thai Curry Vegetable Soup Recipe

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This recipe for Thai Curry Vegetable Soup, by , is from Maria's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Maria Gould


2 T oil
2 cloves garlic
1 T fresh ginger
2 T Thai red curry paste
(1 small sweet potato)
1 bunch bok choy
4 cups chicken both
13 oz coconut milk
1/2 T fish sauce
1/2 T (brown) sugar
3.5 oz vermicelli noodles

red onion, lime, cilantro, sriracha

Saute garlic, grated ginger, red curry paste 1-2 min.
Add sweet potato, bok choy stalks, broth.
Simmer 5-7 minutes.
Add coconut milk, fish sauce, sugar, bok choy leaves.
Ladle soup and veg over noodles.

Number Of Servings:
Number Of Servings:




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