Simple Way to Prepare Award-winning Red Curry Vegetable Noodle Soup

Red Curry Vegetable Noodle Soup.

Red Curry Vegetable Noodle Soup

Hello everybody, it is John, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, red curry vegetable noodle soup. One of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Red Curry Vegetable Noodle Soup is one of the most popular of recent trending meals in the world. It's easy, it is quick, it tastes yummy. It's enjoyed by millions daily. Red Curry Vegetable Noodle Soup is something which I have loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can cook red curry vegetable noodle soup using 16 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Red Curry Vegetable Noodle Soup:

{Prepare 1 of large bunch Bok Choy, white stems separated from green leaves.
{Prepare 2 tablespoons of olive oil.
{Prepare 1 of small onion, diced.
{Prepare 3 of garlic cloves, minced.
{Take 1 Tablespoon of grated peeled fresh ginger.
{Take 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!.
{Prepare 1 of small sweet potato, peeled and cut into 1 inch pieces.
{Take 1 quart of chicken or vegetable stock.
{Take 2 Tablespoons of Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions)).
{Take 2 teaspoons of dark brown sugar.
{Take 1 (13 ounce) of can of full fat coconut milk.
{Get Half of teaspoon kosher salt plus more to taste.
{Prepare 8 ounces of Vermicelli (Angel Hair or similar) rice noodles.
{Take 3 of limes, 2 juiced, one cut into wedges.
{Prepare 1/4 Cup of coarsely chopped fresh cilantro for garnish.
{Prepare of 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's going to wrap this up for this exceptional food red curry vegetable noodle soup recipe. Thanks so much for reading. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!