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Before you jump to Red Curry Vegetable Noodle Soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Fine For You.
Almost every single article about losing weight and getting healthy tells readers to avoid drive through windows like the plague as well as to do all of their own cooking. There’s some value to this. But at times the last thing you would like to do is put together a whole supper for yourself and your family. Sometimes all you want is to go to the drive through and get home as quickly as possible. There is simply no reason that you simply shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because many of the popular joints are now promoting “healthy” menu alternatives to keep their businesses up. Here is how you can find healthy food choices at the drive through.
Go for the side dishes. It wasn’t so long ago that French Fries were your sole side dish choice at a restaurant. Today the majority of the most popular fast food franchises have amplified their products. There are plenty of salads around today. Chili is definitely another choice. You can get baked potatoes. You can get fruit. There are so many possibilities that you can choose that do not force you to ingest foods that have been deep fried. Instead of the pre-determined “meal deals” try to create a meal consisting of side dishes. This helps you keep your calorie count low and reduce your fat intake.
Logic claims that one of the best ways to stay healthy is to avoid the drive through and never eat fast food. While this is usually a good suggestion all you need to do is make a couple of good decisions and traveling to the drive through isn’t anything to worry about–when you do it in moderation. Once in a while, permitting someone else cook dinner is just the thing you need. When you select wholesome menu items, you do not have to feel terrible about visiting the drive through.
We hope you got benefit from reading it, now let’s go back to red curry vegetable noodle soup recipe. You can cook red curry vegetable noodle soup using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Red Curry Vegetable Noodle Soup:
- Prepare large bunch Bok Choy, white stems separated from green leaves
- Take olive oil
- Use small onion, diced
- You need garlic cloves, minced
- Use grated peeled fresh ginger
- You need 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!
- You need small sweet potato, peeled and cut into 1 inch pieces
- Get chicken or vegetable stock
- You need Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Take dark brown sugar
- Take can of full fat coconut milk
- Get teaspoon kosher salt plus more to taste
- You need Vermicelli (Angel Hair or similar) rice noodles
- You need limes, 2 juiced, one cut into wedges
- Prepare coarsely chopped fresh cilantro for garnish
- Prepare Shrimp or Scallops (see note in introduction)
Instructions to make Red Curry Vegetable Noodle Soup:
- Slice the Bok Choy stems into 1/2 inch pieces. Slice the leaves into 1 inch pieces. Set aside
- 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.
- 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))
- Meanwhile, cook the Vermicelli noodles according to the package instructions.
- 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.
- Divide the noodles among individual bowls and ladle the soup on top, garnishing with the cilantro and lime wedges
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