Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, red curry vegetable noodle soup. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Red Curry Vegetable Noodle Soup is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Red Curry Vegetable Noodle Soup is something that I have loved my entire life.
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 begin 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 it.
The ingredients needed to make Red Curry Vegetable Noodle Soup:
- Get 1 large bunch Bok Choy, white stems separated from green leaves
- Take 2 tablespoons olive oil
- Get 1 small onion, diced
- Take 3 garlic cloves, minced
- Take 1 Tablespoon grated peeled fresh ginger
- Prepare 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!
- Make ready 1 small sweet potato, peeled and cut into 1 inch pieces
- Get 1 quart chicken or vegetable stock
- Take 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
- Prepare 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
- Prepare 1/4 Cup coarsely chopped fresh cilantro for garnish
- Take Shrimp or Scallops (see note in introduction)
Thai Red Curry Noodle Soup with Crispy Tofu. Add the lemongrass, coconut milk, and stock and bring to a simmer. Add the vegetable broth and bring to a boil. Add the tofu, broccoli, and bell pepper, and stir to combine.
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
Prepare noodles according to package directions. Toss together the red onion, cilantro, scallions and Thai basil in a medium bowl and set aside. Whenever I see a bowl of vegetables curry noodles, I drool. Here is a bowl filled with so many of my favorite ingredients; red curry paste, fried shallots, fish sauce, cilantro, noodles… Look at the beautiful colors… Hard to resist. I spent a few months in Singapore back in… Well, let's just say back.
So that’s going to wrap it up with this special food red curry vegetable noodle soup recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
