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The ingredients needed to cook Red Curry Vegetable Noodle Soup:
- Take 1 large bunch Bok Choy, white stems separated from green leaves
- Take 2 tablespoons olive oil
- Get 1 small onion, diced
- Take 3 garlic cloves, minced
- Prepare 1 Tablespoon grated peeled fresh ginger
- Get 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!
- Use 1 small sweet potato, peeled and cut into 1 inch pieces
- Take 1 quart chicken or vegetable stock
- Take 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Take 2 teaspoons dark brown sugar
- You need 1 (13 ounce) can of full fat coconut milk
- Provide Half teaspoon kosher salt plus more to taste
- Take 8 ounces Vermicelli (Angel Hair or similar) rice noodles
- You need 3 limes, 2 juiced, one cut into wedges
- Prepare 1/4 Cup coarsely chopped fresh cilantro for garnish
- Take Shrimp or Scallops (see note in introduction)
Steps to make Red Curry Vegetable Noodle Soup:
- 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
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