Red Curry Vegetable Noodle Soup Recipe by PaulN
Red Curry Vegetable Noodle Soup Cooking Instructions 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 1 Slice the Bok Choy stems into 1/2 inch pieces. Slice the leaves into 1 inch pieces. Set aside 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. 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)) 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. 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. 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 6 Divide the noodles among individual bowls and ladle the soup on top, garnishing with the cilantro and lime wedges More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Better than Jiffy Cornbread Cheesy Garlicky Potatoes Au Gratin, my way Breaded Steak Fingers Spicy pork wonton soup Gobhi ke pakore Better than Jiffy Cornbread Cheesy Garlicky Potatoes Au Gratin, my way Breaded Steak Fingers Spicy pork wonton soup Gobhi ke pakore Gujarats famous umbadiyu Sinasir Maini Roast My Blueberry Milk shake Chur chur paratha Kulith Pithla (Horsegram Flour Curry In Maharashtrian Style) Instant Medu Vada Spicy pork wonton soup DEVIL with MUSTARD SAUCE Nutella pie Gujarats famous umbadiyu Sinasir Maini Roast My Blueberry Milk shake Chur chur paratha Kulith Pithla (Horsegram Flour Curry In Maharashtrian Style) Instant Medu Vada Spicy pork wonton soup DEVIL with MUSTARD SAUCE Nutella pie