Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, red curry vegetable noodle soup. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Better than takeout, this vegan Thai red curry noodle soup with winter vegetables is layered with warm, spicy, and comforting aromatic flavors. If you fancy something a little bit different for dinner, yet quick and easy to prepare, this rice noodle soup is definitely something you should try. The noodles we used in this soup are an instant-whole grain variety, and they melt into this the creamy red curry broth almost instantly.
Red Curry Vegetable Noodle Soup is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Red Curry Vegetable Noodle Soup is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have red curry vegetable noodle soup using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Red Curry Vegetable Noodle Soup:
- Take 1 large bunch Bok Choy, white stems separated from green leaves
- Make ready 2 tablespoons olive oil
- Make ready 1 small onion, diced
- Make ready 3 garlic cloves, minced
- Get 1 Tablespoon grated peeled fresh ginger
- Get 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!
- Make ready 1 small sweet potato, peeled and cut into 1 inch pieces
- Take 1 quart chicken or vegetable stock
- Make ready 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Take 2 teaspoons dark brown sugar
- Take 1 (13 ounce) can of full fat coconut milk
- Get Half teaspoon kosher salt plus more to taste
- Take 8 ounces Vermicelli (Angel Hair or similar) rice noodles
- Take 3 limes, 2 juiced, one cut into wedges
- Take 1/4 Cup coarsely chopped fresh cilantro for garnish
- Get Shrimp or Scallops (see note in introduction)
So let's get to it, shall we? Soup is a huge staple for me during the winter months. Serving this soup with some rice noodles or rice would be a great way to bulk up the meal and make it more satiating! Add the RED CURRY PASTE and.
Instructions to make Red Curry Vegetable Noodle Soup:
- Slice the Bok Choy stems into 1/2 inch pieces. Slice the leaves into 1 inch pieces. Set aside
- 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.
- 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))
- Meanwhile, cook the Vermicelli noodles according to the package instructions.
- 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.
- Divide the noodles among individual bowls and ladle the soup on top, garnishing with the cilantro and lime wedges
A quick and easy way to enjoy a bowl of delicious red curry laksa noodle soup. The spicy soup enriched with coconut milk is just so flavourful. Oh I have been wanting to share with you this amazing red curry laksa noodle soup for a long time already and finally the day has come 😀. These healthy vegan red curry noodle bowls are flavorful, saucy and super easy to make! Served with vegetables, crispy tofu, and gluten-free noodles too!
So that’s going to wrap this up for this exceptional food red curry vegetable noodle soup recipe. Thank you very much for reading. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
