Recipe Inspiration

Red Curry Vegetable Noodle Soup. This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant - plus, it's easy So I'm back on the Thai food binge for the foreseeable future, starting with this noodle soup. Now you know I love a red curry.

Today I am cooking a soup dish which is perfect for batch cooking and heating up during the week for a fresh and healthy meal choice, which is so light and. This red curry wonton soup is a filling vegetarian meal: pillowy tofu wontons and zucchini noodles served in a creamy, spicy red curry borth. If you go to a Chinese restaurant and order wonton soup, you'll likely get a bowl of wontons served in clear broth and thin wheat or egg noodles.

Hey everyone, I hope you are 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. For mine, I'm gonna make it a little bit unique. This will be really delicious.

This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant - plus, it's easy So I'm back on the Thai food binge for the foreseeable future, starting with this noodle soup. Now you know I love a red curry.

Red Curry Vegetable Noodle Soup is one of the most favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is appreciated by millions daily. Red Curry Vegetable Noodle Soup is something which I've loved my whole life. They're nice and they look wonderful.

To get started with this particular 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 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. {Make ready 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. {Make ready 1 quart of chicken or vegetable stock.
9. {Take 2 Tablespoons of Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions)).
10. {Take 2 teaspoons of dark brown sugar.
11. {Take 1 (13 ounce) of can of full fat coconut milk.
12. {Make ready Half of teaspoon kosher salt plus more to taste.
13. {Get 8 ounces of Vermicelli (Angel Hair or similar) rice noodles.
14. {Get 3 of limes, 2 juiced, one cut into wedges.
15. {Take 1/4 Cup of coarsely chopped fresh cilantro for garnish.
16. {Make ready of Shrimp or Scallops (see note in introduction).

Lots of noodles, crisp-tender veggies, and nicely spiced broth combine for a springtime pleaser. For less spice, use less curry paste and skip the chile pepper. This creamy and comforting soup includes rice noodles, red curry paste, coconut milk, tofu, and plenty of veggies. With just the broth, this soup is a clear and light noodle soup, however, a dollop of red curry paste and a swirl of coconut milk later, and it completely transforms into a creamy, comforting.

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.

These healthy vegan red curry noodle bowls are flavorful, saucy and super easy to make! Served with vegetables, crispy tofu, and gluten-free noodles too! A quick and easy way to enjoy a bowl of delicious red curry laksa noodle soup. The spicy soup enriched with coconut milk is just so flavourful. Oh I have been wanting to share with you this amazing red curry laksa noodle soup for a long time already and finally the day has come 😀.

So that is going to wrap it up for this exceptional food red curry vegetable noodle soup recipe. Thanks so much for reading. I'm sure you can make this at home. There's gonna be interesting food in home recipes coming up. Don't forget 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!