Vegan Recipes

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Ingredients:

• 1 Tbsp minced organic garlic
• 1-inchknob fresh ginger, minced
• 3 cups coconut milk
• 4 1/2 Tbsp low-sodium soy sauce
• 1/4 cup red Thai curry paste
• 3 Tbsp coconut palm sugar
• 3 heads organic baby bok choy, leaves only
• 3.5 ounces skinny vermicelli rice noodles

Number of Servings:  4-5

Cooking Instructions:

1. Add the garlic, ginger, 2 cups water, coconut milk, soy sauce, curry paste and coconut sugar to a medium pot and whisk until smooth.  Bring to a boil, then reduce heat to medium and cook for 5 minutes more to infuse the coconut milk with flavor.
2. Remove stalks from the bok choy and discard.  Cut the bok choy leaves into strips, about 4 cups in total.  Add the bok choy strips to the soup and cook for 3 minutes or until they seem tender.
3. Add the rice noodles and stir to incorporate the noodles into the soup.  Remove from heat and let sit for 5 minutes to thicken.  Taste and add a bit more soy sauce if desired.