Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, red curry vegetable noodle soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Red Curry Vegetable Noodle Soup is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Red Curry Vegetable Noodle Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.
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:
- Take large bunch Bok Choy, white stems separated from green leaves
- Prepare olive oil
- Prepare small onion, diced
- Take garlic cloves, minced
- Prepare 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
- Take chicken or vegetable stock
- Make ready Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Prepare dark brown sugar
- Make ready can of full fat coconut milk
- Make ready teaspoon kosher salt plus more to taste
- Prepare Vermicelli (Angel Hair or similar) rice noodles
- Get limes, 2 juiced, one cut into wedges
- Take coarsely chopped fresh cilantro for garnish
- Get Shrimp or Scallops (see note in introduction)
Steps 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 is going to wrap it up for this special food red curry vegetable noodle soup recipe. Thanks so much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
