I am not a born foodie, but I do love puttering around my kitchen trying new recipes. Until recently I stuck to the basics – bread, turkey noodle soup, and chili, but after enjoying a bowl of Thai Soup at a local restaurant I knew I had to try making it myself. This recipe came about from countless trials and errors and while it’s not exactly the same as the restaurants version it’s tasty in its own right. This soup has a nice balance of sweet and spicy and with the addition of bok choy and mushrooms it also becomes more filling and flavourful.
- 4 Cups Chicken Broth
- 1 (398 ml) Can Coconut Milk
- 1 Teaspoon Garlic
- 1 Teaspoon Grated Ginger
- 3 Tablespoons Fresh Chopped Cilantro
- 3 Teaspoons Thai Red Curry Paste
- 1 Tablespoon Fish Sauce
- 3-4 Tablespoons Brown Sugar
- 2-3 Kaffir Lime Leaves (whole, pull out before eating) If you can’t find them a squeeze of lime (approx 1 tablespoon) of lime juice can substitute or you can leave it out.
- 2 Heads Baby Bok Choy
- 5-6 Mushrooms (shiitake are best, but any will do)
- Rice Vermicelli
- Put chicken broth, coconut milk, garlic, ginger, cilantro, red curry paste, fish sauce, brown sugar and Kaffir lime leaves into a pot and bring to a boil over medium high heat stirring occasionally.
- Once boiling reduce heat to medium low and simmer for 5-10 minutes.
- Add in mushrooms and Bok Choy and continue simmering while you prepare the vermicelli.
- Cook vermicelli in a separate pot according to instructions on the package.
- Place a small amount of vermicelli in a bowl and ladle soup stock over.
If you try this recipe I would love to hear your thoughts. Have a wonderful day.