Recipe of Award-winning Red Curry Vegetable Noodle Soup

Red Curry Vegetable Noodle Soup

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, red curry vegetable noodle soup. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Red Curry Vegetable Noodle Soup is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is quick, it tastes delicious. Red Curry Vegetable Noodle Soup is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we must first prepare a few ingredients. You can have 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 large bunch Bok Choy, white stems separated from green leaves
  2. Prepare olive oil
  3. Prepare small onion, diced
  4. Prepare garlic cloves, minced
  5. Get grated peeled fresh ginger
  6. Get 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 small sweet potato, peeled and cut into 1 inch pieces
  8. Prepare chicken or vegetable stock
  9. Take Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
  10. Get dark brown sugar
  11. Prepare can of full fat coconut milk
  12. Make ready teaspoon kosher salt plus more to taste
  13. Make ready Vermicelli (Angel Hair or similar) rice noodles
  14. Prepare limes, 2 juiced, one cut into wedges
  15. Take coarsely chopped fresh cilantro for garnish
  16. Take 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 for this exceptional food red curry vegetable noodle soup recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember 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!