Whenever I can get a home cooked, healthy meal prepared for me by someone else it’s a win. If the meal is delicious it’s a double win! We assign nights to cook in our house and most of the time, I am helping the kids decide what they are going to cook which takes the joy out of it a little. Tonight I suggested a meal for Bernie’s night because a friend of mine had made it and it looked delicious but I didn’t want to do it. With his new love for curry, he was happy to not only have the idea but I made sure he had all the ingredients. A simply good meal made easier for him and I didn’t have to make it.
In this dish, there are a variety of healthy veggies, but I want to highlight the main vegetable in the soup today which is the sweet potato. Its name alone makes people think it’s too high in sugar and is one of those forbidden ‘carbs’ but a sweet potato gives the body a load of fiber and phytonutrients that shouldn’t be avoided. Use it as an afternoon pick me up or try it in a vegetable soup. You will not only gain 26% of the DRI of fiber and 214% of Vitamin A. Vitamin A in that amount means really nothing unless it is eaten with the thousands of other nutrients you get when you eat the sweet potato.
An anti-inflammatory and recognized for keeping sugar regulated. According to whfoods.com, “the 6.6 grams of dietary fiber in a medium sweet potato are definitely a plus in terms of blood sugar regulation, since they help steady the pace of digestion. But recent research has also shown that extracts from sweet potatoes can significantly increase blood levels of adiponectin in persons with type 2 diabetes. Adiponectin is a protein hormone produced by our fat cells, and it serves as an important modifier of insulin metabolism. Persons with poorly-regulated insulin metabolism and insulin insensitivity tend to have lower levels of adiponectin, and persons with healthier insulin metabolism tend to have higher levels.”
So enjoy a sweet potato and try them in this Thai Curry Vegetable Soup!
Bunch of Bok Choy, chopped in one inch strips separating stalks from greens
Bunch of Cilantro, chopped
2 Cloves of Garlic, chopped
1 TBSP of Ginger, grated
1/2 Red Onion, thinly sliced
1 lb. of Sweet Potato, peeled and diced
1 can of Coconut Milk
2 TBSP of Thai Red Curry Paste
4 Cups of Veggie Broth
4 oz. of Rice Noodles
1/2 TBSP or Brown Sugar
2 TBSP of oil
1/2 TBSP of Fish Sauce
1/2 TBSP of Sriracha
- Get the veggies ready so you are ready to go.
- Add cooking oil to a soup pot with the garlic, ginger, and curry paste. Saute’ 2 mins.
- Add the sweet potato, bok choy stalks (save green part for later), veggie broth and bring to a boil over medium heat.
- Reduce heat and let simmer 5-7 min. or until potatoes are tender.
- While the soup is simmering, boil the rice noodles for 2-3 mins. in a different pot. Then drain and set aside.
- Once the potatoes are tender, add coconut milk, brown sugar and fish sauce if you are using. (Bernie added this to his, I did not want it in mine so he scooped some out for me before adding )
- Finally, add the bok choy greens and let them wilt in hot soup.
- Serve soup over rice noodles and enjoy!
Email Me Questions about Growing Your Own Bok Choy!
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