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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 Deciding on Wholesome Fast Food.
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. This is actually very true. But sometimes the last thing you would like to do is put together a whole supper for yourself and your family. Once in a while you need to pay a visit to the drive through when you are on your way home and complete the day. There is zero reason you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This is possible because lots of the popular fast food spots making the effort to make their menus healthy now. Here is how you can eat healthy when you hit the drive through.
Concentrate on the sides. Not too long ago, the only side dish item offered by a fast food restaurant was French fries. Now many of the fast food choices have been widened quite a bit. Now lots of them provide salads. Chili is definitely another option. You could possibly get baked potatoes. You can choose fruit. There are a lot of options that don’t involve eating anything deep fried. Instead of the pre-determined “meal deals” try to create a meal out of side dishes. This helps you keep your calorie count low and reduce your fat intake.
Basic logic states that the proper way to lose pounds and get healthy is to ban fast food from your diet completely. Most of the time this is a good plan but if you make great choices, there is no reason you can’t visit your drive through from time to time. Sometimes what you require most is just to have someone else do the cooking. If you decide on healthy items, the shame usually associated with hitting the drive through shouldn’t be so bad.
We hope you got insight from reading it, now let’s go back to red curry vegetable noodle soup recipe. You can have 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:
- You need 1 large bunch Bok Choy, white stems separated from green leaves
- You need 2 tablespoons olive oil
- Get 1 small onion, diced
- Prepare 3 garlic cloves, minced
- Take 1 Tablespoon grated peeled fresh ginger
- Take 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))
- Use 2 teaspoons dark brown sugar
- Use 1 (13 ounce) can of full fat coconut milk
- You need Half teaspoon kosher salt plus more to taste
- Take 8 ounces Vermicelli (Angel Hair or similar) rice noodles
- Use 3 limes, 2 juiced, one cut into wedges
- You need 1/4 Cup coarsely chopped fresh cilantro for garnish
- You need 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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