Thai Red Curry Soup – Budget Bytes

Thai Red Curry Soup – Budget Bytes Meal Prep Recipe

Meal Prep Overview

This Thai Red Curry Soup is not only flavorful but also perfect for meal prep! With a little planning, you can batch-cook this delicious dish, ensuring you have an easy, healthy meal ready in minutes throughout the week. Here’s how to save time, store effectively, and enjoy your meals even on busy days.

Time-Saving Tips

1. Batch Cooking:

   • Make a large pot of soup at once. This recipe makes about 4 servings and can easily be doubled if you need more meals.

2. Pre-chop Vegetables:

   • Chop all your vegetables in advance. Store them in airtight containers in the fridge, so they’re ready to use when it’s time to cook.

3. Utilize Frozen Ingredients:

   • Consider using frozen sweet potatoes or pre-cut bok choy to cut down on prep time.
4. Cook Your Noodles Separately:
   • Boil the rice vermicelli just before serving. This keeps them from getting mushy when stored.

Ingredients

• Base:

  • 2 Tbsp neutral cooking oil
  • 2 cloves garlic (minced)
  • 1 Tbsp fresh ginger (grated)
  • 3 Tbsp Thai red curry paste
  • 1 small sweet potato (peeled and cubed)
  • 2 baby bok choy (chopped)
  • 4 cups vegetable or chicken broth
  • 3.5 oz. uncooked rice vermicelli noodles
  • 1 can (13 oz.) full-fat coconut milk
  • 1/2 Tbsp fish sauce
  • 1/2 Tbsp brown sugar
• Optional Garnishes:
  • Red onion (thinly sliced)
  • Lime (cut into wedges)
  • Fresh cilantro (chopped)
  • Sriracha (to taste)

Meal Prep Instructions

1. Prep Ahead:

   • Chop the sweet potato and bok choy, mince the garlic, and grate the ginger. Store these in separate containers in the fridge.

2. Cooking Day:

   • In a large pot, heat the cooking oil over medium heat, then sauté garlic, ginger, and curry paste for 1-2 minutes.
   • Add sweet potatoes and bok choy stalks, followed by the broth. Bring to a boil, then reduce the heat and let simmer for 5-7 minutes until sweet potatoes are tender.
   • While the soup simmers, boil the vermicelli noodles separately according to package instructions—about 2-3 minutes. Drain and set aside.
   • Stir in coconut milk, fish sauce, and brown sugar to the soup. Taste and adjust seasonings as needed, then add bok choy greens until wilted.
3. Storage:
   • Allow the soup to cool slightly before storing in airtight containers.
   • Refrigerate (for up to 3-4 days) or freeze (for up to 3 months) without the noodles for longer shelf life.

Serving

• When ready to eat, reheat the soup on the stove or in the microwave.
• Add freshly cooked vermicelli noodles to your bowl, ladle the soup over the top, and finish with your favorite garnishes.

Tips for Enjoying Later

• If you’ve made extra, this soup is perfect for lunches or quick dinners. Just reheat and add fresh garnishes to keep it exciting.
• Feel free to swap or add protein, such as shredded rotisserie chicken or shrimp, to enhance your meals.

With these meal prep strategies, you can enjoy Thai Red Curry Soup all week long, ensuring that healthy, delicious meals are always at your fingertips!