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Red Curry Vegetable Noodle Soup
Red Curry Vegetable Noodle Soup

Before you jump to Red Curry Vegetable Noodle Soup recipe, you may want to read this short interesting healthy tips about Choosing Fast Food That’s Very good For You.

Just about any article you read about bettering your health or slimming down is going to tell you to ignore the drive through and cook all of your meals instead. This is really very true. Sometimes, though, the last thing you want is to have to prepare an evening meal from scratch. Sometimes just about all you want is to go to the drive through and get home as soon as possible. There is no reason that you simply shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. You can do this because many of the popular joints are now promoting “healthy” menu alternatives to keep their businesses up. Here is how one can find healthy food choices at the drive through.

Visit a drive through at a place that has made it a practice to supply healthier options to people. Arby’s as an example, does not offer burgers. Instead, a person’s choices include things like roast beef and chicken sandwiches, wraps and big salads. Wendy’s, obviously, is known for its square burgers, but the menu there has a bundle of wholesome choices like salad, potatoes and chili. Most fast food restaurants usually do not stoop to the unhealthy lows seen at McDonalds.

Logic states that that one the simplest way to stay healthy is to bypass the drive through and never eat fast food. 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. Once in a while, letting someone else cook dinner is just the thing you need. There isn’t any reason to feel guilty about going to the drive through when you make healthful decisions!

We hope you got insight 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 cook it.

The ingredients needed to cook Red Curry Vegetable Noodle Soup:
  1. Provide 1 large bunch Bok Choy, white stems separated from green leaves
  2. Provide 2 tablespoons olive oil
  3. Use 1 small onion, diced
  4. Get 3 garlic cloves, minced
  5. You need 1 Tablespoon grated peeled fresh ginger
  6. 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!
  7. Prepare 1 small sweet potato, peeled and cut into 1 inch pieces
  8. Use 1 quart chicken or vegetable stock
  9. Use 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
  10. Provide 2 teaspoons dark brown sugar
  11. Use 1 (13 ounce) can of full fat coconut milk
  12. Use Half teaspoon kosher salt plus more to taste
  13. Prepare 8 ounces Vermicelli (Angel Hair or similar) rice noodles
  14. You need 3 limes, 2 juiced, one cut into wedges
  15. Provide 1/4 Cup coarsely chopped fresh cilantro for garnish
  16. Get Shrimp or Scallops (see note in introduction)
Instructions to make Red Curry Vegetable Noodle Soup:
  1. Slice the Bok Choy stems into 1/2 inch pieces. Slice the leaves into 1 inch pieces. Set aside
  2. 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.
  3. 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))
  4. Meanwhile, cook the Vermicelli noodles according to the package instructions.
  5. 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.
  6. Divide the noodles among individual bowls and ladle the soup on top, garnishing with the cilantro and lime wedges

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