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.
Better than takeout, this vegan Thai red curry noodle soup with winter vegetables is layered with warm, spicy, and comforting aromatic flavors.
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.
The beauty of this Thai Curry Vegetable Soup is that you can use just about any vegetable you like, although I try to at least have some sort of leafy green.
You can cook Red Curry Vegetable Noodle Soup using 16 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Red Curry Vegetable Noodle Soup
- It's 1 of large bunch Bok Choy, white stems separated from green leaves.
- Prepare 2 tablespoons of olive oil.
- Prepare 1 of small onion, diced.
- Prepare 3 of garlic cloves, minced.
- It's 1 Tablespoon of grated peeled fresh ginger.
- You need 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!.
- It's 1 of small sweet potato, peeled and cut into 1 inch pieces.
- It's 1 quart of chicken or vegetable stock.
- It's 2 Tablespoons of Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions)).
- It's 2 teaspoons of dark brown sugar.
- You need 1 (13 ounce) of can of full fat coconut milk.
- You need Half of teaspoon kosher salt plus more to taste.
- You need 8 ounces of Vermicelli (Angel Hair or similar) rice noodles.
- You need 3 of limes, 2 juiced, one cut into wedges.
- You need 1/4 Cup of coarsely chopped fresh cilantro for garnish.
- You need of Shrimp or Scallops (see note in introduction).
Other vegetables that would be great choices include: spinach, kale, collard greens, cabbage, mushrooms, bean sprouts, snow peas, carrots, or red bell peppers. This Thai Red Curry Vegetable Soup with Crispy Tofu is Vegan, Gluten Free, and Grain Free. Cozy up with this flavorful and nourishing bowl on a chilly day! This post is sponsored by Purple Carrot.
Red Curry Vegetable Noodle Soup instructions
- Slice the Bok Choy stems into 1/2 inch pieces. Slice the leaves into 1 inch pieces. Set aside.
- 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..
- 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)).
- Meanwhile, cook the Vermicelli noodles according to the package instructions..
- 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..
- Divide the noodles among individual bowls and ladle the soup on top, garnishing with the cilantro and lime wedges.
Add the sweet potato and the white stems of the bok choy, along with the stock. You can serve the red curry noodle soup immediately, and enjoy it warm! Tips for making red curry noodle soup. Use thin rice noodles, not wide ones. Pad thai noodles will soak up the liquid so it will tend to thicken up as it sits, thereby changing the consistency of the soup; Be careful when adding the red curry paste to the pan.