Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to make a special dish, red curry vegetable noodle soup. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Red Curry Vegetable Noodle Soup is one of the most favored of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Red Curry Vegetable Noodle Soup is something that I have loved my whole life. They’re fine and they look fantastic.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Better than takeout, this vegan Thai red curry noodle soup with winter vegetables is layered with warm, spicy, and comforting aromatic flavors.
To get started with this recipe, we must first prepare a few components. You can cook red curry vegetable noodle soup using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Red Curry Vegetable Noodle Soup:
- Prepare 1 large bunch Bok Choy, white stems separated from green leaves
- Take 2 tablespoons olive oil
- Take 1 small onion, diced
- Take 3 garlic cloves, minced
- Take 1 Tablespoon grated peeled fresh ginger
- Take 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!
- Take 1 small sweet potato, peeled and cut into 1 inch pieces
- Prepare 1 quart chicken or vegetable stock
- Prepare 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Prepare 2 teaspoons dark brown sugar
- Prepare 1 (13 ounce) can of full fat coconut milk
- Make ready Half teaspoon kosher salt plus more to taste
- Take 8 ounces Vermicelli (Angel Hair or similar) rice noodles
- Get 3 limes, 2 juiced, one cut into wedges
- Take 1/4 Cup coarsely chopped fresh cilantro for garnish
- Prepare Shrimp or Scallops (see note in introduction)
Thai Red Curry Noodle Soup with Crispy Tofu. Here the vegetable stock is infused with Thai ingredients like ginger, garlic, lime and red curry paste to create a very flavorful base for the soup. Once the base is made add in proteins or just vegetables along with rice noodles to complete this easy thai noodle soup. Garnish with thai basil leaves, mint or fresh.
Instructions to make Red Curry Vegetable Noodle Soup:
- Slice the Bok Choy stems into 1/2 inch pieces. Slice the leaves into 1 inch pieces. Set aside
- 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.
- 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))
- Meanwhile, cook the Vermicelli noodles according to the package instructions.
- 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.
- Divide the noodles among individual bowls and ladle the soup on top, garnishing with the cilantro and lime wedges
In a wok or a soup pot, heat oil over medium heat, add in curry paste and fry for a few seconds until very fragrant. Be careful not to burn the curry paste. Add the remaining coconut milk and the vegetable broth and bring to a simmer. If you want to make this soup EXTRA easy, skip the garlic and ginger, and just add more of the Thai red curry paste. Whenever I see a bowl of vegetables curry noodles, I drool.
So that is going to wrap it up for this special food red curry vegetable noodle soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!