Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, red curry vegetable noodle soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Red Curry Vegetable Noodle Soup is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Red Curry Vegetable Noodle Soup is something that I have loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have red curry vegetable noodle soup using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Red Curry Vegetable Noodle Soup:
- Prepare large bunch Bok Choy, white stems separated from green leaves
- Take olive oil
- Get small onion, diced
- Prepare garlic cloves, minced
- Get grated peeled fresh ginger
- Make ready 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!
- Take small sweet potato, peeled and cut into 1 inch pieces
- Make ready chicken or vegetable stock
- Prepare Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Prepare dark brown sugar
- Get can of full fat coconut milk
- Prepare teaspoon kosher salt plus more to taste
- Get Vermicelli (Angel Hair or similar) rice noodles
- Make ready limes, 2 juiced, one cut into wedges
- Make ready coarsely chopped fresh cilantro for garnish
- Make ready Shrimp or Scallops (see note in introduction)
Instructions to make Red Curry Vegetable Noodle Soup:
- Slice the Bok Choy stems into 1/2 inch pieces. Slice the leaves into 1 inch pieces. Set aside
- 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.
- 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))
- Meanwhile, cook the Vermicelli noodles according to the package instructions.
- 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.
- 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 it up with this exceptional food red curry vegetable noodle soup recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
