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Red Curry Vegetable Noodle Soup
Red Curry Vegetable Noodle Soup

Before you jump to Red Curry Vegetable Noodle Soup recipe, you may want to read this short interesting

Red Curry Vegetable Noodle Soup Recipe

To cook red curry vegetable noodle soup you only need 16 ingredients and 6 steps. Here is how you cook it. Preptime: 13 Minutes Cooktime: 43 Minutes Serve: 3 Persons Nutrition: 282 calories.

The ingredients needed to cook red curry vegetable noodle soup :

  1. Provide large bunch Bok Choy, white stems separated from green leaves
  2. You need olive oil
  3. Prepare small onion, diced
  4. Use garlic cloves, minced
  5. Use grated peeled fresh ginger
  6. Prepare 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. You need small sweet potato, peeled and cut into 1 inch pieces
  8. Get chicken or vegetable stock
  9. Take Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
  10. You need dark brown sugar
  11. Get can of full fat coconut milk
  12. Prepare teaspoon kosher salt plus more to taste
  13. Take Vermicelli (Angel Hair or similar) rice noodles
  14. Get limes, 2 juiced, one cut into wedges
  15. Prepare coarsely chopped fresh cilantro for garnish
  16. Take Shrimp or Scallops (see note in introduction)

Steps 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

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