Recipe Inspiration

Red Curry Vegetable Noodle Soup.

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, red curry vegetable noodle soup. One of my favorites. For mine, I am going to 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 enjoyed by millions daily. It's simple, it is fast, it tastes yummy. Red Curry Vegetable Noodle Soup is something which I have loved my whole life. They are fine and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 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. {Get 1 of large bunch Bok Choy, white stems separated from green leaves.
2. {Take 2 tablespoons of olive oil.
3. {Make ready 1 of small onion, diced.
4. {Get 3 of garlic cloves, minced.
5. {Take 1 Tablespoon of grated peeled fresh ginger.
6. {Prepare 2 tablespoons 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. {Prepare 1 of small sweet potato, peeled and cut into 1 inch pieces.
8. {Take 1 quart of chicken or vegetable stock.
9. {Make ready 2 Tablespoons of Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions)).
10. {Get 2 teaspoons of dark brown sugar.
11. {Make ready 1 (13 ounce) of can of full fat coconut milk.
12. {Get Half of teaspoon kosher salt plus more to taste.
13. {Prepare 8 ounces of Vermicelli (Angel Hair or similar) rice noodles.
14. {Make ready 3 of limes, 2 juiced, one cut into wedges.
15. {Get 1/4 Cup of coarsely chopped fresh cilantro for garnish.
16. {Make ready of 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.

So that is going to wrap this up with this special food red curry vegetable noodle soup recipe. Thanks so much for reading. I am confident that you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget 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!