Hello friends this time we will write Recipe: Tasty Red Curry Vegetable Noodle Soup easy to follow.

Red Curry Vegetable Noodle Soup

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Seasoning Red Curry Vegetable Noodle Soup as follows:

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

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How to create Red Curry Vegetable Noodle Soup

After all the ingredients are ready, here are 6 how-to guides how to make them.

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.

While cooking many get failures, here are a few how-tos you need to pay attention to. There are various ways that need to be considered, such as selecting raw materials. The ingredients used must be good quality and still fresh. cook utensils and spices must be use clean. For more details, please see how to cook Red Curry Vegetable Noodle Soup so that get maximum results.

Tips

Work in the kitchen that is usual done by everyone, but not everyone has cleverness in cooking. Some things we need to pay attention to when cooking produces artificial results that are simple, what are those?

Selection ingredients large bunch Bok Choy, white stems separated from green leaves, olive oil, small onion, diced, garlic cloves, minced, grated peeled fresh ginger, 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!, small sweet potato, peeled and cut into 1 inch pieces, chicken or vegetable stock, Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions)), dark brown sugar, can of full fat coconut milk, teaspoon kosher salt plus more to taste, Vermicelli (Angel Hair or similar) rice noodles, limes, 2 juiced, one cut into wedges, coarsely chopped fresh cilantro for garnish, Shrimp or Scallops (see note in introduction), will affect the cooking results. Election as many as 16 fresh ingredients will be very good because the content nutrition is still very good.
Furniture the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make Red Curry Vegetable Noodle Soup, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with Slice the Bok Choy stems into 1/2 inch pieces. Slice the leaves into 1 inch pieces. Set aside. Dont forget, 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.. Remember, 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)). Then, Meanwhile, cook the Vermicelli noodles according to the package instructions.. After that, 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.. After that, Divide the noodles among individual bowls and ladle the soup on top, garnishing with the cilantro and lime wedges. Then, This recipe consists of 6 steps. This is done in order to produce processed which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes. You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make Red Curry Vegetable Noodle Soup correctly. Good luck … !!!