Recipe of Any-night-of-the-week Red Curry Vegetable Noodle Soup

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The ingredients needed to make Red Curry Vegetable Noodle Soup:

1. Get 1 large bunch Bok Choy, white stems separated from green leaves
2. Get 2 tablespoons olive oil
3. Take 1 small onion, diced
4. Get 3 garlic cloves, minced
5. Take 1 Tablespoon grated peeled fresh ginger
6. Prepare 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!
7. Prepare 1 small sweet potato, peeled and cut into 1 inch pieces
8. Take 1 quart chicken or vegetable stock
9. Get 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
10. Take 2 teaspoons dark brown sugar
11. Get 1 (13 ounce) can of full fat coconut milk
12. Make ready Half teaspoon kosher salt plus more to taste
13. Prepare 8 ounces Vermicelli (Angel Hair or similar) rice noodles
14. Get 3 limes, 2 juiced, one cut into wedges
15. Make ready 1/4 Cup coarsely chopped fresh cilantro for garnish
16. Make ready Shrimp or Scallops (see note in introduction)

Instructions to make Red Curry Vegetable Noodle Soup:

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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