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Recipe of Yummy Red Curry Vegetable Noodle Soup

By Easy Recipes 05 May 2020
Recipe of Yummy Red Curry Vegetable Noodle Soup
Recipe of Yummy Red Curry Vegetable Noodle Soup

Hey everyone, it’s Clark, I hope you are having an amazing day. Today I will show you a way to prepare a special dish, Red Curry Vegetable Noodle Soup. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Red Curry Vegetable Noodle Soup Recipe.

You can have Red Curry Vegetable Noodle Soup using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Red Curry Vegetable Noodle Soup

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

Red Curry Vegetable Noodle Soup step by step

  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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