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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 Finding Healthful Fast Food.
Almost every single article about losing weight and getting healthy explains readers to avoid drive through windows like the plague as well as to carry out all of their own cooking. This is really very true. Once in a while, though, you absolutely do not wish to make a full meal for your family or even just for yourself. Sometimes you just would like to hit the drive through en route to your home and call it a day. Why shouldn’t you be capable of do this from time to time and not have a bunch of guilt about slipping up on your diet? This is possible because plenty of the popular fast food destinations are attempting to make their menus healthier now. Here is how you can find healthy food at the drive through.
Concentrate on the sides. It wasn’t so long ago that French Fries were your sole side dish option at a restaurant. Now more or less all of the well-known fast food places have expanded their menus. Now you can get several different salads. Chili can be another choice. You can purchase a baked potato. You can make fruit. There are plenty of healthy options that do not include things like putting something deep fried into your body. When you buy your meal through a drive through window, opt for side dishes instead of just grabbing something premade. When you are doing this you can keep your fat content and also calorie counts low.
Simple sense states that the proper way to lose fat and get healthy is to ban fast food from your diet altogether. Most of the time this is a good plan but if you make beneficial choices, there’s no reason you can’t visit your drive through now and then. Often what you require most is just to have another person do the cooking. If you choose healthy items, the guilt usually associated with hitting the drive through shouldn’t be so bad.
We hope you got benefit from reading it, now let’s go back to red curry vegetable noodle soup recipe. To make red curry vegetable noodle soup you need 16 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Red Curry Vegetable Noodle Soup:
- Prepare 1 large bunch Bok Choy, white stems separated from green leaves
- You need 2 tablespoons olive oil
- You need 1 small onion, diced
- Take 3 garlic cloves, minced
- Get 1 Tablespoon grated peeled fresh ginger
- Use 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!
- You need 1 small sweet potato, peeled and cut into 1 inch pieces
- Take 1 quart chicken or vegetable stock
- Get 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Take 2 teaspoons dark brown sugar
- Prepare 1 (13 ounce) can of full fat coconut milk
- Prepare Half teaspoon kosher salt plus more to taste
- Use 8 ounces Vermicelli (Angel Hair or similar) rice noodles
- Use 3 limes, 2 juiced, one cut into wedges
- Get 1/4 Cup coarsely chopped fresh cilantro for garnish
- Get Shrimp or Scallops (see note in introduction)
Steps 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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