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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 Healthy Fast Food.
Almost every “get healthy” and “weight loss” document you study will tell you to skip the drive through and make all of your meals yourself. This is actually very true. But at times the last thing you would like to do is prepare a whole meal for yourself and your family. Sometimes you just would like to go to the drive through along the way home and call it a day. There is simply no reason that you shouldn’t be able to do that once in a while and be free of the guilt usually associated with “diet slips”. This is because most famous fast food restaurants on the market are trying to “healthy up” their choices. Here’s how it’s possible to eat healthfully while you are at a fast food restaurant.
Choose the drive through according to whether it has more healthy options available. Arby’s for instance, is void of burgers. Instead it is possible to pick from roast beef sandwiches, salads, wraps and various healthier items. While Wendy’s has made hamburgers for decades, they also have a lot of other healthy options like salads, baked potatoes and chili. Not many fast food places are as unhealthy as McDonalds with its deep fried every little thing.
Common logic tells us that one sure way to get healthy and lose fat is to drop the drive through and to banish fast food restaurants from your thoughts. Most of the time this is a good plan but if you make good choices, there’s no reason you can’t visit your drive through from time to time. Once in a while, permitting someone else cook dinner is just the thing you need. There isn’t any reason to feel guilty about visiting the drive through when you make healthy and balanced decisions!
We hope you got benefit from reading it, now let’s go back to red curry vegetable noodle soup recipe. To make red curry vegetable noodle soup you only need 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook Red Curry Vegetable Noodle Soup:
- You need 1 large bunch Bok Choy, white stems separated from green leaves
- Take 2 tablespoons olive oil
- Get 1 small onion, diced
- Take 3 garlic cloves, minced
- Provide 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!
- You need 1 small sweet potato, peeled and cut into 1 inch pieces
- Use 1 quart chicken or vegetable stock
- Get 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Take 2 teaspoons dark brown sugar
- You need 1 (13 ounce) can of full fat coconut milk
- Provide Half teaspoon kosher salt plus more to taste
- You need 8 ounces Vermicelli (Angel Hair or similar) rice noodles
- Prepare 3 limes, 2 juiced, one cut into wedges
- You need 1/4 Cup coarsely chopped fresh cilantro for garnish
- Take 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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