Steps to Prepare Super Quick Homemade Red Curry Vegetable Noodle Soup

Hey everyone, it is Louise, welcome to my recipe page. Today, I will show you a way to prepare a special dish, Recipe of Super Quick Homemade Red Curry Vegetable Noodle Soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Red Curry Vegetable Noodle Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Red Curry Vegetable Noodle Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we have to prepare a few ingredients. You can have Red Curry Vegetable Noodle Soup using 16 ingredients and 6 steps. Here is how you can achieve it.

One of the best soups I've had in a while.
This recipe is for InstaPot >>>> but you could cook it on the stove in a regular pot; cooking time is about 45 minutes using medium high heat <<<<
Seafood: Once the soup ready, you can add raw shrimp or scallops. Those will cook in the residual heat and are cooked and ready in about 2 -3 minutes.

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Don't forget the Cilantro and the limes!
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This recipe is from Melissa Clark's book for Instapot recipes. I bought mine on Amazon.

Ingredients and spices that need to be Get to make Red Curry Vegetable Noodle Soup:

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

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

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So that is going to wrap it up for this exceptional food Recipe of Favorite Red Curry Vegetable Noodle Soup. Thanks so much for your time. I'm confident that you can make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

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