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Thai Coconut Curry Instant Soup Jars

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Servings: 1 serving
Ingredients Method

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

Method
 

  1. 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.
  2. 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!