Red Curry Vegetable Noodle Soup
Red Curry Vegetable Noodle Soup

Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to make a special dish, red curry vegetable noodle soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Red Curry Vegetable Noodle Soup is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look wonderful. Red Curry Vegetable Noodle Soup is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook red curry vegetable noodle soup using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Red Curry Vegetable Noodle Soup:
  1. Make ready 1 large bunch Bok Choy, white stems separated from green leaves
  2. Prepare 2 tablespoons olive oil
  3. Take 1 small onion, diced
  4. Prepare 3 garlic cloves, minced
  5. Get 1 Tablespoon grated peeled fresh ginger
  6. Take 2 tablespoons red curry paste (use mild or spicy, according to preference). Medium works best with this dish. I used a jar of Trader Joe's Red Curry Simmer Sauce!
  7. Make ready 1 small sweet potato, peeled and cut into 1 inch pieces
  8. Make ready 1 quart chicken or vegetable stock
  9. Take 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
  10. Get 2 teaspoons dark brown sugar
  11. Make ready 1 (13 ounce) can of full fat coconut milk
  12. Get Half teaspoon kosher salt plus more to taste
  13. Make ready 8 ounces Vermicelli (Angel Hair or similar) rice noodles
  14. Take 3 limes, 2 juiced, one cut into wedges
  15. Get 1/4 Cup coarsely chopped fresh cilantro for garnish
  16. Make ready Shrimp or Scallops (see note in introduction)
Instructions to make Red Curry Vegetable Noodle Soup:
  1. Slice the Bok Choy stems into 1/2 inch pieces. Slice the leaves into 1 inch pieces. Set aside
  2. Using the sauté function, heat the oil in the pressure cooker. Add the onion, garlic, ginger, and curry paste and cook until fragrant, 1 to 2 minutes. (If using regular pot, instructions are the same.) - Add the sweet potato and the white stems of the Bok Choy, along with the stock. Bring to a simmer and add the fish sauce and brown sugar, stirring until the sugar dissolves, about one minute.
  3. Stir in the coconut milk and salt, cover, and cook on high pressure for 15 minutes (or if using a regular pot: 45 minutes on medium heat))
  4. Meanwhile, cook the Vermicelli noodles according to the package instructions.
  5. Release the pressure manually. Remove the lid and stir in the Bok Choy greens until wilted. Add the lime juice and more salt to taste.
  6. Divide the noodles among individual bowls and ladle the soup on top, garnishing with the cilantro and lime wedges

So that’s going to wrap this up with this exceptional food red curry vegetable noodle soup recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!