Recipe: Appetizing Red Curry Vegetable Noodle Soup

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Before you jump to Red Curry Vegetable Noodle Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.

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Obviously, it’s easy to start integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let’s go back to red curry vegetable noodle soup recipe. To cook red curry vegetable noodle soup you only need 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to prepare Red Curry Vegetable Noodle Soup:

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

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