Red Curry Vegetable Noodle Soup. Try Lightly Salted Well Yes!® Soups and Feel Good with Every Bite. 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.
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!
You can cook Red Curry Vegetable Noodle Soup using 16 ingredients and 6 steps. Here is how you cook that.
Ingredients of Red Curry Vegetable Noodle Soup
- It's 1 of large bunch Bok Choy, white stems separated from green leaves.
- You need 2 tablespoons of olive oil.
- It's 1 of small onion, diced.
- It's 3 of garlic cloves, minced.
- You need 1 Tablespoon of grated peeled fresh ginger.
- Prepare 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!.
- Prepare 1 of small sweet potato, peeled and cut into 1 inch pieces.
- It's 1 quart of chicken or vegetable stock.
- You need 2 Tablespoons of Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions)).
- Prepare 2 teaspoons of dark brown sugar.
- It's 1 (13 ounce) of can of full fat coconut milk.
- Prepare Half of teaspoon kosher salt plus more to taste.
- Prepare 8 ounces of Vermicelli (Angel Hair or similar) rice noodles.
- It's 3 of limes, 2 juiced, one cut into wedges.
- It's 1/4 Cup of coarsely chopped fresh cilantro for garnish.
- Prepare of Shrimp or Scallops (see note in introduction).
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. By doctoring up jarred red curry paste with fresh chile, garlic, ginger, lemongrass and spices, this dish gets a much more complex, intense flavor than the usual version.
Red Curry Vegetable Noodle Soup step by step
- 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.
Once you have all the ingredients at the ready, the dish comes together quickly. Vegetable Coconut Curry Soup with Rice Noodles is sweet, slightly spicy, and a cinch to throw together. It's packed with tender mushrooms, sweet potatoes, red bell peppers, onions, and the most delicious coconut curry broth you'll want to drink with a straw. To make Thai Red Curry Noodle Soup:. Pour in the vegetable broth and add the bok choy.