Easiest Way to Cook Appetizing Red Curry Vegetable Noodle Soup

Red Curry Vegetable Noodle Soup. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add garlic, bell pepper and onion.

In a large soup pot heat the oil over low heat. Here is how you can achieve it. Meanwhile, to a large pot on high heat, add oil, garlic and ginger. 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. It's 1 of large bunch Bok Choy, white stems separated from green leaves.
2. Prepare 2 tablespoons of olive oil.
3. You need 1 of small onion, diced.
4. Prepare 3 of garlic cloves, minced.
5. Prepare 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. 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. Prepare 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. It's 1 (13 ounce) of can of full fat coconut milk.
12. You need Half of teaspoon kosher salt plus more to taste.
13. Prepare 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. Prepare of Shrimp or Scallops (see note in introduction).

All the while, flipping the tofu as needed. In a large pot, melt the coconut oil over medium heat. Add the coconut milk and stir well until the curry paste is evenly distributed. Add noodles, carrots, red pepper, yellow pepper and snow peas to the vegetable broth pot.

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.

Scoop about a cup of the broth out of the pot and add it to a blender or food processor, along with a can of coconut milk. Blend until the mixture looks creamy and the broth and milk no longer separate. Add the coconut milk mixture back to the soup pot. In a wok or a soup pot, heat oil over medium heat, add in curry paste and fry for a few seconds until very fragrant. Be careful not to burn the curry paste.