Hello everybody, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, red curry vegetable noodle soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Red Curry Vegetable Noodle Soup is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re nice and they look fantastic. Red Curry Vegetable Noodle Soup is something which I have loved my entire life.
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To get started with this particular recipe, we must prepare a few ingredients. You can cook red curry vegetable noodle soup using 16 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Red Curry Vegetable Noodle Soup:
- Make ready 1 large bunch Bok Choy, white stems separated from green leaves
- Take 2 tablespoons olive oil
- Make ready 1 small onion, diced
- Prepare 3 garlic cloves, minced
- Take 1 Tablespoon grated peeled fresh ginger
- Get 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!
- Get 1 small sweet potato, peeled and cut into 1 inch pieces
- Make ready 1 quart chicken or vegetable stock
- Prepare 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Prepare 2 teaspoons dark brown sugar
- Take 1 (13 ounce) can of full fat coconut milk
- Take Half teaspoon kosher salt plus more to taste
- Take 8 ounces Vermicelli (Angel Hair or similar) rice noodles
- Take 3 limes, 2 juiced, one cut into wedges
- Take 1/4 Cup coarsely chopped fresh cilantro for garnish
- Take Shrimp or Scallops (see note in introduction)
Add the vegetable broth and bring to a boil. Add the tofu, broccoli, and bell pepper, and stir to combine. This red curry noodle soup is sure to warm your soul! Perfect to serve as a well balanced main and is great for a make ahead meal.
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
Add your carrots and bell peppers, your vegetable broth and your lime juice. Here the vegetable stock is infused with Thai ingredients like ginger, garlic, lime and red curry paste to create a very flavorful base for the soup. Once the base is made add in proteins or just vegetables along with rice noodles to complete this easy thai noodle soup. Garnish with thai basil leaves, mint or fresh. In a wok or a soup pot, heat oil over medium heat, add in curry paste and fry for a few seconds until very fragrant.
So that’s going to wrap this up for this special food red curry vegetable noodle soup recipe. Thanks so much for reading. I am sure you can make this at home. There is 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!
