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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 Nutritious Fast Food.
Almost every single article about losing weight and getting healthy tells readers to avoid drive through windows like the plague and to perform all of their own cooking. This is literally very true. Occasionally, though, the last thing you choose is to have to cook a meal from scratch. Sometimes you just would like to reach the drive through along the way home and call it a day. There isn’t any reason that you shouldn’t be allowed to do this and not be plagued by guilt about slipping on your diet. This can be done because an abundance of the popular fast food destinations making the effort to make their menus healthier now. Here is how one can find healthy food at the drive through.
Select a drive through at a restaurant that is known for catering to people with healthier palates. Arby’s for instance, is void of burgers. Alternatively it is possible to select from roast beef sandwiches, salads, wraps and other healthier items. While Wendy’s has made hamburgers for decades, additionally they have quite a few other healthy options like salads, baked potatoes and chili. Most fast food eating places will not stoop to the harmful lows seen at McDonalds.
Logic states that that one the easiest way to stay balanced is to bypass the drive through and never eat fast food. Most of the time this is a good idea but if you make great choices, there’s no reason you can’t visit your drive through once in a while. Occasionally, allowing someone else cook dinner is just what you need. There isn’t any reason to feel guilty about going to the drive through when you make healthy and balanced decisions!
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 do it.
The ingredients needed to cook Red Curry Vegetable Noodle Soup:
- Use 1 large bunch Bok Choy, white stems separated from green leaves
- You need 2 tablespoons olive oil
- You need 1 small onion, diced
- Use 3 garlic cloves, minced
- Provide 1 Tablespoon grated peeled fresh ginger
- Get 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!
- Use 1 small sweet potato, peeled and cut into 1 inch pieces
- Get 1 quart chicken or vegetable stock
- You need 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Prepare 2 teaspoons dark brown sugar
- Take 1 (13 ounce) can of full fat coconut milk
- Prepare Half teaspoon kosher salt plus more to taste
- Provide 8 ounces Vermicelli (Angel Hair or similar) rice noodles
- Prepare 3 limes, 2 juiced, one cut into wedges
- Provide 1/4 Cup coarsely chopped fresh cilantro for garnish
- Provide 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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