Red Curry Vegetable Noodle Soup
Red Curry Vegetable Noodle Soup

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, red curry vegetable noodle soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant - plus, it's easy So I'm back on the Thai food binge for the foreseeable future, starting with this noodle soup. Now you know I love a red curry. Today I am cooking a soup dish which is perfect for batch cooking and heating up during the week for a fresh and healthy meal choice, which is so light and.

Red Curry Vegetable Noodle Soup is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Red Curry Vegetable Noodle Soup is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have red curry vegetable noodle soup using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Red Curry Vegetable Noodle Soup:
  1. Prepare 1 large bunch Bok Choy, white stems separated from green leaves
  2. Take 2 tablespoons olive oil
  3. Get 1 small onion, diced
  4. Get 3 garlic cloves, minced
  5. Take 1 Tablespoon grated peeled fresh ginger
  6. 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!
  7. Take 1 small sweet potato, peeled and cut into 1 inch pieces
  8. Prepare 1 quart chicken or vegetable stock
  9. Get 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
  10. Get 2 teaspoons dark brown sugar
  11. Get 1 (13 ounce) can of full fat coconut milk
  12. Prepare Half teaspoon kosher salt plus more to taste
  13. Get 8 ounces Vermicelli (Angel Hair or similar) rice noodles
  14. Make ready 3 limes, 2 juiced, one cut into wedges
  15. Get 1/4 Cup coarsely chopped fresh cilantro for garnish
  16. Prepare Shrimp or Scallops (see note in introduction)

Lots of noodles, crisp-tender veggies, and nicely spiced broth combine for a springtime pleaser. For less spice, use less curry paste and skip the chile pepper. This red curry wonton soup is a filling vegetarian meal: pillowy tofu wontons and zucchini noodles served in a creamy, spicy red curry borth. If you go to a Chinese restaurant and order wonton soup, you'll likely get a bowl of wontons served in clear broth and thin wheat or egg noodles.

Instructions to make Red Curry Vegetable Noodle Soup:
  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

This red curry wonton soup is a filling vegetarian meal: pillowy tofu wontons and zucchini noodles served in a creamy, spicy red curry borth. If you go to a Chinese restaurant and order wonton soup, you'll likely get a bowl of wontons served in clear broth and thin wheat or egg noodles. These healthy vegan red curry noodle bowls are flavorful, saucy and super easy to make! Served with vegetables, crispy tofu, and gluten-free noodles too! 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.

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 am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget 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!