Steps to Make Any-night-of-the-week Red Curry Vegetable Noodle Soup

Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, red curry vegetable noodle soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Red Curry Vegetable Noodle Soup is one of the most favored of current trending meals in the world. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Red Curry Vegetable Noodle Soup is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. 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. Make ready large bunch Bok Choy, white stems separated from green leaves
2. Get olive oil
3. Prepare small onion, diced
4. Get garlic cloves, minced
5. Make ready grated peeled fresh ginger
6. Prepare 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 small sweet potato, peeled and cut into 1 inch pieces
8. Get chicken or vegetable stock
9. Make ready Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
10. Make ready dark brown sugar
11. Take can of full fat coconut milk
12. Get teaspoon kosher salt plus more to taste
13. Prepare Vermicelli (Angel Hair or similar) rice noodles
14. Take limes, 2 juiced, one cut into wedges
15. Get coarsely chopped fresh cilantro for garnish
16. Make ready 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 it up for this special food red curry vegetable noodle soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!