Red Curry Vegetable Noodle Soup

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

PaulN @cook_6047903

One of the best soups I've had in a while.
This recipe is for InstaPot >>>> but you could cook it on the stove in a regular pot; cooking time is about 45 minutes using medium high heat <<<<
Seafood: Once the soup ready, you can add raw shrimp or scallops. Those will cook in the residual heat and are cooked and ready in about 2 -3 minutes.
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Don't forget the Cilantro and the limes!
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This recipe is from Melissa Clark's book for Instapot recipes. I bought mine on Amazon.

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Ingredients

1large bunch Bok Choy, white stems separated from green leaves
2 tablespoonsolive oil
1small onion, diced
3garlic cloves, minced
1 Tablespoongrated peeled fresh ginger
2 tablespoonsred 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!
1small sweet potato, peeled and cut into 1 inch pieces
1 quartchicken or vegetable stock
2 TablespoonsAsian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
2 teaspoonsdark brown sugar
1 (13 ounce)can of full fat coconut milk
Halfteaspoon kosher salt plus more to taste
8 ouncesVermicelli (Angel Hair or similar) rice noodles
3limes, 2 juiced, one cut into wedges
1/4 Cupcoarsely chopped fresh cilantro for garnish
Shrimp or Scallops (see note in introduction)

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Steps

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