Ingredients

• 2 carrots
• 2 baby bella mushrooms
• 1 yellow bell pepper
• 1 medium red onion
• 1 bunch baby bok choy
• 1/2 cup fresh cilantro, stems removed
• 1 medium sweet potato
• 1 13oz can coconut milk
• rice vermicelli noodles
• 1/2 Tbsp fish sauce
• 1/2 Tbsp brown sugar
• 4 Tbsp olive oil or avocado oil
• 1 Tbsp freshly grated ginger
• 2 Tbsp red thai curry paste
• 2 large garlic cloves
• 4 cups vegetable broth, I like the brand organic Imagine

Instructions

1. Wash and prepare all the vegetables and set them aside. Chop the carrots into coins and slice the mushrooms. Cut the peppers into long strips. Cut the red onion in half and then thinly slice into long strips. Peel the skin off the sweet potato and chop into very small cubes. Chop the leafy tops off the bok choy and slice into long thin strips. Chop the bok choy stalk into 1 inch strips.
2. Add 3 Tbsp of oil to a large pot or dutch oven. Add the minced garlic, grated ginger and Thai red curry paste. Sauté over medium heat for 1-2 minutes.
3. Add 1 Tbps of oil and the sweet potato. Sauté for another 1-2 minutes.
4. Add bok choy stalk, peppers, carrots, 1/4 the red onion, mushrooms and vegetable broth.
5. Bring the pot to a boil, then reduce heat and let simmer for 5 minutes.
6. While the pot is simmering, boil water and cook the noodles. Drain once cooked and set aside.
7. Now add coconut milk, fish sauce and brown sugar and bok choy greens to the pot.
8. To serve, add noodles to a bowl and spoon the soup over top.
9. Garnish with raw red onion and cilantro.