Recipe: Appetizing Red Curry Vegetable Noodle Soup

Red Curry Vegetable Noodle Soup.

Red Curry Vegetable Noodle Soup highly diverse and own ideal taste that unique. Few types of Red Curry Vegetable Noodle Soup recipes are also sufficient easy to process and do not pick up long. Although not everybody likes Red Curry Vegetable Noodle Soup food, nowadays some people are got attached and like the sundry Red Curry Vegetable Noodle Soup foods on hand. This can be seen from the number of restaurants that supply Red Curry Vegetable Noodle Soup as one of the dishes. You can cook Red Curry Vegetable Noodle Soup using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Red Curry Vegetable Noodle Soup

1. It's 1 of large bunch Bok Choy, white stems separated from green leaves.
2. It's 2 tablespoons of olive oil.
3. Prepare 1 of small onion, diced.
4. You need 3 of garlic cloves, minced.
5. You need 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. Prepare 1 quart of chicken or vegetable stock.
9. You need 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. You need 1 (13 ounce) of can of full fat coconut milk.
12. You need Half of teaspoon kosher salt plus more to taste.
13. You need 8 ounces of Vermicelli (Angel Hair or similar) rice noodles.
14. Prepare 3 of limes, 2 juiced, one cut into wedges.
15. You need 1/4 Cup of coarsely chopped fresh cilantro for garnish.
16. It's of Shrimp or Scallops (see note in introduction).

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.

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