RED CURRY VEGETABLE NOODLE SOUP

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.

INGREDIENTS:

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

INSTRUCTIONS:

  1. Slice the bok choy stems into ½-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. 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.
  3. Stir in the coconut milk and salt, cover, and cook on high pressure for 15 minutes.
  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.
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