Vegetable soup with curry
Description
Hearty and aromatic soup. In this soup, I used bok choy and coriander, and I understand these ingredients aren't always available in stores, so feel free to substitute them with suitable alternatives you prefer. If you don't like sweet potatoes, replace them with regular potatoes. The soup is simple, yet very tasty and filling. I highly recommend trying to cook it at least once. Serve the soup hot.
Instructions
- 1
Step 1
First, prepare the vegetables for the soup and for garnish (optional). Dice the potatoes. Press the garlic. Grate the ginger on a fine grater. Wash and chop the herbs. Thinly slice the red onion.
- 2
Step 2
Pour oil into a saucepan, add garlic, ginger, and curry paste. Sauté over medium heat for 1-2 minutes.
- 3
Step 3
Add the potatoes and greens (in my case, cabbage), reserving a little of the greens for garnish. Pour in the broth. Bring the contents of the pot to a boil, then reduce the heat and cook for another 5–7 minutes (until the potatoes are tender).
- 4
Step 4
While the soup is cooking, heat water for the noodles. As soon as it boils, add the noodles and cook for 2–3 minutes (or according to the package instructions). Then drain the noodles (let the water drip off) and set aside for now.
- 5
Step 5
Pour coconut milk and fish sauce into the pot with the potatoes, then add sugar. Stir, taste, and if needed, add more fish sauce or sugar. Add the remaining cabbage greens and mix again.
- 6
Step 6
Serve by placing noodles on plates and pouring the soup over them. Garnish with onion, cilantro (or other herbs), and lime (squeeze a little juice directly into the soup). If you like it spicy, add some chili.