How to Cook Tasty Red Curry Vegetable Noodle Soup

Red Curry Vegetable Noodle Soup. Red Curry Vegetable Noodle Soup step by step. Using the sauté function, heat the oil in the pressure cooker. Heat olive oil in a large stockpot or Dutch oven over medium heat.

Red Curry Thai Noodle Soup Ingredients: onion, garlic, ginger, cauliflower, red bell pepper, zucchini, red curry paste, coconut aminos, vegetable broth, coconut milk, rice noodles, lime juice, cilantro, green onions, coconut sugar, salt and pepper. Don't be deterred by the ingredient list. Better than takeout, this vegan Thai red curry noodle soup with winter vegetables is layered with warm, spicy, and comforting aromatic flavors. You can cook 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. It's 3 of garlic cloves, minced.
5. It's 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. It's 1 quart of chicken or vegetable stock.
9. It's 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. Prepare 1 (13 ounce) of can of full fat coconut milk.
12. Prepare Half of teaspoon kosher salt plus more to taste.
13. You need 8 ounces of Vermicelli (Angel Hair or similar) rice noodles.
14. It's 3 of limes, 2 juiced, one cut into wedges.
15. You need 1/4 Cup of coarsely chopped fresh cilantro for garnish.
16. You need of Shrimp or Scallops (see note in introduction).

If you fancy something a little bit different for dinner, yet quick and easy to prepare, this rice noodle soup is definitely something you should try. In addition to the noodles, this soup includes tofu, red onion, orange pepper, and green beans, although the veggies can be easily swapped. With just the broth, this soup is a clear and light. You want to make sure not to burn the garlic so keep the temperature at medium heat.

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.

Stir in the liquids, which includes both the vegetable broth and the coconut milk. Add the coconut milk and stir well until the curry paste is evenly distributed. Add the vegetable broth and bring to a boil. Our take on Thai red curry soup calls for jasmine rice instead of rice noodles. We puree the soup before adding onions and herbs for a smooth, rich texture.