Recipe: Tasty Red Curry Vegetable Noodle Soup

Red Curry Vegetable Noodle Soup. Try Our Vegetarian Soups Crafted with Ingredients You Can Feel Good About Today. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste.

Add the vegetable broth and bring to a boil. Add the tofu, broccoli, and bell pepper, and stir to combine. Add your carrots and bell peppers, your vegetable broth and your lime juice. 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. You need 2 tablespoons of olive oil.
3. It's 1 of small onion, diced.
4. Prepare 3 of garlic cloves, minced.
5. You need 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. 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. You need 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).

Dutch oven combine broth, curry paste, garlic, lemongrass, and ginger. Stir in bell pepper, pea pods, and carrots. Stir in coconut milk and cooked noodles; heat through. To make Thai Red Curry Noodle Soup:.

Red Curry Vegetable Noodle Soup step by step

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.

Pour in the vegetable broth and add the bok choy. This vegan red curry pumpkin noodle soup is the perfect way to celebrate fall. Creamy pumpkin mixed with vegetable broth, coconut milk, mushrooms, and baby bok choy all mixed together with Thai flavors and noodles for slurping. This post is sponsored by Zoup! This Thai Noodle Soup is creamy, spicy, filled with veggies and gluten free rice noodles for the ultimate comfort food.