Recipe of Favorite Red Curry Vegetable Noodle Soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, red curry vegetable noodle soup. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Red Curry Vegetable Noodle Soup is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Red Curry Vegetable Noodle Soup is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few components. You can cook red curry vegetable noodle soup using 16 ingredients and 6 steps. Here is how you cook 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. Take 2 tablespoons olive oil
3. Prepare 1 small onion, diced
4. Make ready 3 garlic cloves, minced
5. Take 1 Tablespoon grated peeled fresh ginger
6. 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!
7. Prepare 1 small sweet potato, peeled and cut into 1 inch pieces
8. Take 1 quart chicken or vegetable stock
9. Make ready 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
10. Prepare 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. Make ready 3 limes, 2 juiced, one cut into wedges
15. Make ready 1/4 Cup coarsely chopped fresh cilantro for garnish
16. Get 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 is going to wrap it up with this exceptional food red curry vegetable noodle soup recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!