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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 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. Occasionally, though, the last thing you need is to have to cook a meal from scratch. Sometimes all you want is to go to the drive through and get home as soon as possible. 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 a lot of the popular fast food restaurants on the market are trying to “healthy up” their menus. Here’s how you’ll be able to eat healthfully when you’re at a fast food restaurant.
Focus on the sides. It was not that long ago that all you could get at the fast food restaurant was French Fries. Now most of the fast food selections have been widened considerably. Now lots of them provide salads. Chili is definitely a different option. You might get baked potatoes. Fruit is normally offered. There are so many options that you can choose that do not force you to ingest foods that have been deep fried. Instead of the pre-determined “meal deals” aim to create a meal consisting of side dishes. When you choose to do this you may keep your fat content and calorie counts low.
Logic states that that one the easiest way to stay healthy and balanced is to avoid the drive through and never eat fast food. Most of the time this is a good plan but if you make great choices, there is not any reason you can’t visit your drive through from time to time. Often what you require most is just to have somebody else do the cooking. There isn’t any reason to feel guilty about going to the drive through when you make healthful decisions!
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 need 16 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to prepare Red Curry Vegetable Noodle Soup:
- Get 1 large bunch Bok Choy, white stems separated from green leaves
- Use 2 tablespoons olive oil
- Get 1 small onion, diced
- Provide 3 garlic cloves, minced
- You need 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
- Prepare 1 quart chicken or vegetable stock
- You need 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Provide 2 teaspoons dark brown sugar
- Use 1 (13 ounce) can of full fat coconut milk
- Use Half teaspoon kosher salt plus more to taste
- Use 8 ounces Vermicelli (Angel Hair or similar) rice noodles
- Provide 3 limes, 2 juiced, one cut into wedges
- Get 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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