How to Cook Tasty Red Curry Vegetable Noodle Soup

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Recipe: Delicious Red Curry Vegetable Noodle Soup.

Recipe: Perfect Red Curry Vegetable Noodle Soup

Recipe: Delicious Red Curry Vegetable Noodle Soup

You can have Red Curry Vegetable Noodle Soup using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Red Curry Vegetable Noodle Soup

Recipe: Tasty Red Curry Vegetable Noodle Soup ? To Cook this Easy Red Curry Vegetable Noodle Soup, you will need the following 16 ingredients:

  1. You need 1 – large bunch Bok Choy, white stems separated from green leaves.
  2. It’s 2 tablespoons – olive oil.
  3. It’s 1 – small onion, diced.
  4. Prepare 3 – garlic cloves, minced.
  5. It’s 1 Tablespoon – grated peeled fresh ginger.
  6. Prepare 2 tablespoons – 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. It’s 1 – small sweet potato, peeled and cut into 1 inch pieces.
  8. Prepare 1 quart – chicken or vegetable stock.
  9. You need 2 Tablespoons – Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions)).
  10. Prepare 2 teaspoons – dark brown sugar.
  11. It’s 1 (13 ounce) – can of full fat coconut milk.
  12. Prepare Half – teaspoon kosher salt plus more to taste.
  13. It’s 8 ounces – Vermicelli (Angel Hair or similar) rice noodles.
  14. You need 3 – limes, 2 juiced, one cut into wedges.
  15. Prepare 1/4 Cup – coarsely chopped fresh cilantro for garnish.
  16. You need – Shrimp or Scallops (see note in introduction).

Red Curry Vegetable Noodle Soup instructions

Easiest Way to Cook Appetizing Red Curry Vegetable Noodle Soup instructions ? Here 6 steps how you achieve it

  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.