Delicious Red Curry Vegetable Noodle Soup Recipe

Bac to School Recipes also Fall Delicious, fresh and tasty Recipes.

This blog post was created prior to the Coronavirus outbreak and recent CDC social distancing recommendations. As many of us are spending more time at home, I hope this recipe inspires you to try something new and brings some joy. Stay safe!

It is quick and easy to prepare and also brings healthy fiber into your kitchen - our Red Curry Vegetable Noodle Soup. Since you cook the peppers in the oven, it becomes particularly aromatic and goes perfectly with gnocchi, hard cheese and balsamic cream. If there is anything left over, you can also use the Red Curry Vegetable Noodle Soup as a great lunch side dish the next day. Good Appetite! Fast, faster, express! With our express recipes you can conjure up a balanced and, above all, delicious dish on the table in no time!

If you are looking for an dinner try this Red Curry Vegetable Noodle Soup recipe. This Red Curry Vegetable Noodle Soup make for a tasty summer dinner that you can make it easy. The Red Curry Vegetable Noodle Soup recipe today I am going to share will surely make you relish the taste of home. Let’s explore the Red Curry Vegetable Noodle Soup recipe.

Red Curry Vegetable Noodle Soup.

Red Curry Vegetable Noodle Soup Before preparing the dish, we have done some research on how to cook Red Curry Vegetable Noodle Soup easily with yummy taste. You can have Red Curry Vegetable Noodle Soup using 16 ingredients and 6 steps. Here is how you achieve that.

Yummy Red Curry Vegetable Noodle Soup Recipe Ingredients

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

How to make Red Curry Vegetable Noodle Soup from scracth

  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.