Good morning here we will give you a recipe red curry vegetable noodle soup which is interesting The way preparing it is very easy. You just need to be careful to get results from red curry vegetable noodle soup which has aroma and taste that can evoke our tastes.

So that the result of red curry vegetable noodle soup, what needs to be done is start from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare red curry vegetable noodle soup delicious as long as you know the tricks and how to make this dish you can become serving very special.

Ingredients and seasonings used for make

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

Add veggie both, coconut milk, fish sauce and palm sugar. Stir in chicken broth and coconut milk, scraping any browned bits from the bottom of the pot. Complete soup: Add the reserved lemongrass water, chicken broth, fish sauce, and coconut milk. Add half the lime juice, taste for seasoning, and add more fish sauce and lime juice if desired.

How 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
7. Done and ready to serve!

Turn off heat and stir in carrot, cabbage and Thai basil. Add four cups of vegetable or chicken broth, place a lid on top, turn the heat up to medium-high, and bring to a boil. Add the vegetable broth and bring to a boil. Add the tofu, broccoli, and bell pepper, and stir to combine. How to Make Thai Noodle Soup Heat oil over medium heat in a dutch oven.

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