There is just something magical about Thai flavors. Lemongrass, kaffir lime, fresh ginger...just the names are enough to get your stomach grumbling! This soup combines some of the best of those flavors with tons of veggies, making it a perfect meal for any time of the day or year.
Time: 30 minutes
Servings: 6
Cost: $8.46
Ingredients:
3 cups vegetable stock or bone broth
1 large chopped sweet potato
1 large chopped yellow squash
1 teaspoon chopped ginger
2 crushed stalks of lemongrass
1 tablespoon Thai curry paste
1 teaspoon onion powder
1/2 lime
salt
pepper
Steps:
- Over medium-low heat, add vegetable stock or bone broth, sweet potato, yellow squash, salt and pepper to taste, ginger, lemongrass, Thai curry paste, juice of half a lime and onion powder
- Bring soup to a boil, then put on low heat and cook for 20 minutes
- Serve as is or blend before serving for a creamier consistency
Recommended: serve with fresh cilantro and chili
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