Thai Coconut Curry Soup

Amt Measure Ingredient Cal Carb Pro Fat GI
2tablespoonolive oilolive oil238.7002430
3cup + 4 tablespoonBoy ChoyBoy Choy29.320143100
1onionsweet onionssweet onions105.910011210
3 - 1/4clovesgarlicgarlic13.2122030
3 - 1/4teaspoonginger rootginger root5.25000
3 - 1/4teaspooncurry powdercurry powder22.2163825
1teaspoonAsian Fish SauceAsian Fish Sauce20200
3 - 1/4teaspoonCoconut SugarCoconut Sugar48.85200100
1cup + 1 tablespooncarrotscarrots55.8525343
3cup + 4 tablespoonChicken StockChicken Stock65135200
3/4poundcanned coconut milkcanned coconut milk670.2382765341
1/4poundSweet Potato Starch NoodlesSweet Potato Starch Noodles15814812057
Totals: 1496 Calories Balance: 30-9-61 1414.3 456 128 912 48

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Active Time: 20 minutes

Total Time: 45 minutes

In a heavy stock pot, heat oil on medium heat.

Wash and roughly chop bok choy, saving some for garnish later.

Slice carrots.

Once oil is heated, add chopped onions, minced garlic, and minced ginger and sauté 4-5 minutes until golden brown.

Add curry, fish sauce, and sugar. Stir to combine.

Add carrots to pot and pour stock over the top. Simmer on medium-low heat for 20 minutes or until carrots are tender.

In a separate pot, boil noodles for 4-5 minutes until tender. They do NOT take long at all. Watch them carefully.

Once carrots are tender, turn heat down to low and add coconut milk, noodles, and the rest of the bok choy. Heat just until bok choy is wilted slightly and serve.