Red Curry Vegetable Noodle Soup
Red Curry Vegetable Noodle Soup

Red Curry Vegetable Noodle Soup - Household warmth and closeness could be obtained in basic strategies. 1 of them is cooking and serving meals for the family members. As a housewife, needless to say you do not choose to miss a meal with each other appropriate? Cuisine may also be the essential to a happy family members, many really feel homesick for the reason that their cooking has been found elsewhere.

So for those of you who prefer to cook and like it or not you've got to provide food for the family members, needless to say you also do not want the same dishes, appropriate? You are able to cook with new and basic variants. Since now it is possible to simply come across recipes devoid of obtaining to bother. Just like the following Red Curry Vegetable Noodle Soup which you could imitate to be presented to your beloved household.

Red Curry Vegetable Noodle Soup is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It's enjoyed by millions daily. They are fine and they look fantastic. Red Curry Vegetable Noodle Soup is something that I have loved my whole life.

To get started with this particular 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 cook that.

Composition needed to cook Red Curry Vegetable Noodle Soup:

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

Directions 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 it up for this exceptional food red curry vegetable noodle soup recipe. Thank you very much for your time. I'm sure you will make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!