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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 Choosing Wholesome Fast Food.
Almost every “get healthy” and “weight loss” article you study will tell you to skip the drive through and make all of your meals yourself. There’s some value to that. From time to time, though, the last thing you choose is to have to prepare an evening meal from scratch. Sometimes just about all you really want is to go to the drive through and get home as quickly as possible. There is simply no reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. You are able to do this because most of the popular joints are now advertising “healthy” menu options to keep their businesses up. Here’s how it’s possible to eat healthfully while you are at a fast food restaurant.
Focus on the sides. Not too long ago, the only side dish item at a fast food restaurant was French fries. Now most of the fast food selections have been widened a great deal. There are plenty of salads out there these days. You might get chili. You could possibly get baked potatoes. You can make fruit. There are so many selections that you can choose that do not force you to eat foods that have been deep fried. When deciding on your supper from the drive through, choose a variety of side items instead of choosing a pre-made “meal deal”. You’ll keep your calorie and fatty food count lower and stay away from time and effort.
Standard logic tells us that one positive way to get healthy and lose weight is to skip the drive through and to banish fast food restaurants from your thoughts. While this is usually recommended all you need to do is make a couple of good decisions and visiting the drive through isn’t anything to worry about–when you do it in moderation. Every now and then, permitting someone else cook dinner is just the thing you need. If you choose healthy products, 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. You can cook red curry vegetable noodle soup using 16 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Red Curry Vegetable Noodle Soup:
- Take 1 large bunch Bok Choy, white stems separated from green leaves
- Provide 2 tablespoons olive oil
- Get 1 small onion, diced
- Provide 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!
- Use 1 small sweet potato, peeled and cut into 1 inch pieces
- Get 1 quart chicken or vegetable stock
- Use 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Use 2 teaspoons dark brown sugar
- You need 1 (13 ounce) can of full fat coconut milk
- You need Half teaspoon kosher salt plus more to taste
- Use 8 ounces Vermicelli (Angel Hair or similar) rice noodles
- Use 3 limes, 2 juiced, one cut into wedges
- Provide 1/4 Cup coarsely chopped fresh cilantro for garnish
- You need 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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