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Thai Coconut Curry Instant Soup Jars

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Servings 1 serving

Ingredients
  

  • ⅓ cup light coconut milk
  • 3 tsp. Soy sauce
  • 1 Tbsp. thai green curry paste
  • ¼ tsp. Umami powder or salt
  • ½ vegetable bouillon cube
  • ½ carrot cut into ribbons
  • 1 small head of baby bok choy
  • Vermicelli noodles 1 handful
  • Cilantro about ⅛ cup
  • 1 green onion sliced
  • Boiling water enough to cover ingredients, about ¾ of the jar

Instructions
 

  • In a small bowl, combine the coconut milk, soy sauce, curry paste, bouillon cube, and umami powder or salt. Mix well and place at the bottom of a mason jar. Top with bok choy, carrot ribbons, vermicelli noodles, cilantro, and green onion.
  • Either store in the refrigerator or, if you are ready to eat, top with enough boiling water to cover the ingredients, no more than ¾ up the jar. Seal the lid and let the soup steep for 3 minutes. Enjoy!