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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 Healthy Fast Food.
Almost every single “get healthy” and “weight loss” posting you go through will tell you to skip the drive through and make all of your meals yourself. This is literally very true. But occasionally the last thing you wish to do is make a whole dinner for yourself and your family. Once in a while you need to check out the drive through while you’re on your way home and end the day. There isn’t any reason that you shouldn’t be allowed to do this and not be suffering from shame about slipping on your diet. This is because many of the well-known fast food restaurants around are trying to “healthy up” their choices. Here is how one can find healthy food at the drive through.
Visit a drive through at a place who has made it a practice to supply healthier options to people. Arby’s for example, is void of burgers. Instead, your selections consist of roast beef and chicken sandwiches, wraps and big salads. While Wendy’s has made hamburgers for decades, additionally they have a lot of other healthy options like salads, baked potatoes and chili. Most fast food dining places do not stoop to the harmful lows seen at McDonalds.
Fundamental logic states that the simplest way to lose fat and get healthy is to ban fast food from your diet entirely. While this is usually recommended all you need to do is make a couple of good selections and going to the drive through isn’t anything to worry about–when you do it in moderation. Sometimes what you need is to let another person make your dinner. If you choose healthy things, the remorse 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 make Red Curry Vegetable Noodle Soup:
- Use 1 large bunch Bok Choy, white stems separated from green leaves
- Prepare 2 tablespoons olive oil
- Get 1 small onion, diced
- You need 3 garlic cloves, minced
- Use 1 Tablespoon grated peeled fresh ginger
- You need 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
- Provide 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Provide 2 teaspoons dark brown sugar
- Provide 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
- Get 3 limes, 2 juiced, one cut into wedges
- Take 1/4 Cup coarsely chopped fresh cilantro for garnish
- Prepare 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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