RED CURRY VEGETABLE NOODLE SOUP
TIME: 35 MINUTES
YIELD: 4 TO 6 SERVINGS
GF • V • VEG (USING HOMEMADE VEGETABLE BROTH, THIS PAGE)
A little jar or can of red curry paste is a staple in my kitchen, where I add it to all types of soups, stews, and sautés. Here I use the paste as the base for a gently sweet and mildly spicy Thai-style vegetable soup. For a lighter meal, leave out the noodles.
1 bunch baby bok choy, white stems separated from green leaves
2 tablespoons safflower or olive oil
1 small onion, diced
2 garlic cloves, minced
1 tablespoon grated peeled fresh ginger
2 tablespoons red curry paste
1 small sweet potato, peeled and cut into 1-inch pieces
1 quart chicken or vegetable stock, preferably homemade (see this page)
2 teaspoons Asian fish sauce
2 teaspoons dark brown sugar
1 13-ounce can full-fat coconut milk (not refrigerated nondairy beverage)
½ teaspoon kosher salt, plus more to taste
8 ounces vermicelli rice noodles
2 limes: 1 juiced, 1 cut into wedges
¼ cup coarsely chopped fresh cilantro, for garnish
- Slice the bok choy stems into ½-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. 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 1 minute.
- Stir in the coconut milk and salt, cover, and cook on high pressure for 15 minutes.
- 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.