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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 Healthy Fast Food.
Almost each and every “get healthy” and “weight loss” article you read will tell you to skip the drive through and make all of your meals yourself. This is actually very true. But sometimes the last thing you want to do is make a whole dinner for yourself and your family. Once in a while you only want to visit the drive through when you are on your way home and complete the day. There is no reason that you simply shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is possible because plenty of the popular fast food spots making the effort to make their menus healthier now. Here is how to eat healthy when you hit the drive through.
Choose a drive through based on if it has healthier options available. Arby’s for example, doesn’t serve burgers. Instead, a person’s choices consist of roast beef and chicken sandwiches, wraps and big salads. Wendy’s, not surprisingly, is known for its square burgers, but the menu there has a bundle of wholesome choices like salad, potatoes and chili. Not all fast food spots are as unhealthy as McDonalds with its deep fried every thing.
Logic says that one the easiest way to stay healthy and balanced is to bypass the drive through and never eat fast food. While this is usually a good suggestion all you need to do is make a few good choices 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 what you need. If you ultimately choose healthy things, the shame 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 cook red curry vegetable noodle soup you only need 16 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Red Curry Vegetable Noodle Soup:
- You need 1 large bunch Bok Choy, white stems separated from green leaves
- Use 2 tablespoons olive oil
- Provide 1 small onion, diced
- Get 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!
- Take 1 small sweet potato, peeled and cut into 1 inch pieces
- You need 1 quart chicken or vegetable stock
- Take 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Get 2 teaspoons dark brown sugar
- Get 1 (13 ounce) can of full fat coconut milk
- Get Half teaspoon kosher salt plus more to taste
- Use 8 ounces Vermicelli (Angel Hair or similar) rice noodles
- Take 3 limes, 2 juiced, one cut into wedges
- Use 1/4 Cup coarsely chopped fresh cilantro for garnish
- Use 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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