Easiest Way to Make Yummy Red Curry Vegetable Noodle Soup

Red Curry Vegetable Noodle Soup. This soup is packed with so much flavor with bites of tender chicken, rice noodles, cilantro, basil and lime juice! So cozy, comforting and fragrant - plus, it's easy So I'm back on the Thai food binge for the foreseeable future, starting with this noodle soup. Now you know I love a red curry.

Fun fact: we learned during the making of this recipe that bok choy and pak choi are the same vegetable! This Thai Red Curry variety is healthy, hearty, and comes together in no time at all. So let's get to it, shall we? You can have Red Curry Vegetable Noodle Soup using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Red Curry Vegetable Noodle Soup

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

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! 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.

Red Curry Vegetable Noodle Soup step by step

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.

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! This light curry noodle soup is packed full of delicious Thai flavours. For a vegan version of this recipe, season with salt instead of fish sauce, use rice noodles instead of egg, and make sure your curry paste is vegan. This Thai Red Curry Soup recipe is super quick and easy to make, naturally gluten-free, and totally customizable with whatever veggies, proteins or noodles you happen to have on hand.