Recipe: Tasty Red Curry Vegetable Noodle Soup

Red Curry Vegetable Noodle Soup. The noodles we used in this soup are an instant-whole grain variety, and they melt into this the creamy red curry broth almost instantly. Fun fact: we learned during the making of this recipe that bok choy and pak choi are the same vegetable! In Canada, we called is it bok choy, and here in the. rice noodles. red curry paste. ginger and garlic. coconut milk. fresh vegetables - although I pinky swear you can use a big ol' bag of frozen stir fry vegetables if the chopping feels like a lot right now (I FEEL YOU) and it will still taste completely delicious. tofu - optional. soy sauce.

This Thai Red Curry variety is healthy, hearty, and comes together in no time at all. So let's get to it, shall we? Soup is a huge staple for me during the winter months. You can have Red Curry Vegetable Noodle Soup using 16 ingredients and 6 steps. Here is how you cook it.

Ingredients of Red Curry Vegetable Noodle Soup

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

Serving this soup with some rice noodles or rice would be a great way to bulk up the meal and make it more satiating! These healthy vegan red curry noodle bowls are flavorful, saucy and super easy to make! These red curry noodles make great use of canned Thai red curry paste, a versatile ingredient that packs a ton of flavor. The red curry paste in my pantry usually goes towards making two main dishes: this red curry chicken and this coconut curry noodle soup.

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.

A warm and satisyfing noodle soup on a cold winter day or night. This recipe is on my website: www.politifeast.com under the menu "Latest Recipes". Thai red curry paste provides the spicy base for this soup. Feel free to substitute whatever vegetables you have on hand for the cauliflower and green beans. This coconut red curry soup is quick and easy to make and is so slurpably good.