Red Curry Vegetable Noodle Soup
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.
-------------------------------------
Don't forget the Cilantro and the limes!
--------------------------------------
This recipe is from Melissa Clark's book for Instapot recipes. I bought mine on Amazon.
Red Curry Vegetable Noodle Soup
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.
-------------------------------------
Don't forget the Cilantro and the limes!
--------------------------------------
This recipe is from Melissa Clark's book for Instapot recipes. I bought mine on Amazon.
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
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