Recipe of Ultimate Red Curry Vegetable Noodle Soup

Hey everyone, welcome to my recipe site. Today I’m gonna show you how to prepare a special dish, Red Curry Vegetable Noodle Soup. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Red Curry Vegetable Noodle Soup Recipe. This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant - plus, it's easy So I'm back on the Thai food binge for the foreseeable future, starting with this noodle soup.

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

Ingredients of Red Curry Vegetable Noodle Soup

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

If you go to a Chinese restaurant and order wonton soup, you'll likely get a bowl of wontons served in clear broth and thin wheat or egg noodles.Lots of noodles, crisp-tender veggies, and nicely spiced broth combine for a springtime pleaser.For less spice, use less curry paste and skip the chile pepper.Today I am cooking a soup dish which is perfect for batch cooking and heating up during the week for a fresh and healthy meal choice, which is so light and.

Red Curry Vegetable Noodle Soup instructions

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.

Better than takeout, this vegan Thai red curry noodle soup with winter vegetables is layered with warm, spicy, and comforting aromatic flavors.If you fancy something a little bit different for dinner, yet quick and easy to prepare, this rice noodle soup is definitely something you should try.This red curry wonton soup is a filling vegetarian meal: pillowy tofu wontons and zucchini noodles served in a creamy, spicy red curry borth.

A quick and easy way to enjoy a bowl of delicious red curry laksa noodle soup.The spicy soup enriched with coconut milk is just so flavourful.Oh I have been wanting to share with you this amazing red curry laksa noodle soup for a long time already and finally the day has come 😀.These healthy vegan red curry noodle bowls are flavorful, saucy and super easy to make!Served with vegetables, crispy tofu, and gluten-free noodles too!