Recipe: Yummy Red Curry Vegetable Noodle Soup

Red Curry Vegetable Noodle Soup. 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 noodles we used in this soup are an instant-whole grain variety, and they melt into this the creamy red curry broth almost instantly.

This red curry wonton soup is a filling vegetarian meal: pillowy tofu wontons and zucchini noodles served in a creamy, spicy red curry borth. If you go to a Chinese restaurant and order wonton soup, you'll likely get a bowl of wontons served in clear broth and thin wheat or egg noodles. This Thai Red Curry variety is healthy, hearty, and comes together in no time at all. You can have Red Curry Vegetable Noodle Soup using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Red Curry Vegetable Noodle Soup

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

So let's get to it, shall we? Soup is a huge staple for me during the winter months. Serving this soup with some rice noodles or rice would be a great way to bulk up the meal and make it more satiating! Add the RED CURRY PASTE and.

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.

A quick and easy way to enjoy a bowl of delicious red curry laksa noodle soup. The spicy soup enriched with coconut milk is just so flavourful. Oh I have been wanting to share with you this amazing red curry laksa noodle soup for a long time already and finally the day has come 😀. These healthy vegan red curry noodle bowls are flavorful, saucy and super easy to make! Served with vegetables, crispy tofu, and gluten-free noodles too!