Hey everyone, hope you are having an amazing day today. 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 am going to make it a little bit unique. This is gonna smell and look delicious.

Red Curry Vegetable Noodle Soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Red Curry Vegetable Noodle Soup is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first 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:

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

Instructions 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’s going to wrap this up for this special food red curry vegetable noodle soup recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!