Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, red curry vegetable noodle soup. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Red Curry Vegetable Noodle Soup is one of the most well liked of current trending meals in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Red Curry Vegetable Noodle Soup is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this 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 cook it.
The ingredients needed to make Red Curry Vegetable Noodle Soup:
- Make ready 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
- Make ready 1 Tablespoon grated peeled fresh ginger
- Prepare 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
- Make ready 1 quart chicken or vegetable stock
- Make ready 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Make ready 2 teaspoons dark brown sugar
- Take 1 (13 ounce) can of full fat coconut milk
- Make ready Half teaspoon kosher salt plus more to taste
- Make ready 8 ounces Vermicelli (Angel Hair or similar) rice noodles
- Prepare 3 limes, 2 juiced, one cut into wedges
- Take 1/4 Cup coarsely chopped fresh cilantro for garnish
- Prepare Shrimp or Scallops (see note in introduction)
Steps 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
So that is going to wrap it up for this exceptional food red curry vegetable noodle soup recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
