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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 Fine For You.

Just about every article you read about bettering your health or weight loss is going to tell you to ignore the drive through and cook all of your meals instead. There’s some value to that. But occasionally the last thing you wish to do is make a whole supper for yourself and your family. Sometimes just about all you want is to go to the drive through and get home quickly. There isn’t any reason that you shouldn’t be authorized to do this and not be plagued by shame about slipping on your diet. This is because most famous fast food restaurants out there are trying to “healthy up” their menus. Here’s how it is possible to eat healthfully while you are at a fast food spot.

Visit a drive through at a place who has made it a practice to provide healthier options to people. Arby’s for instance, is void of burgers. Alternatively it is possible to choose from roast beef sandwiches, salads, wraps and other healthier items. Wendy’s, of course, is known for its square burgers, but the menu there has a considerable amount of healthy choices like salad, potatoes and chili. Not many fast food locations are as unhealthy as McDonalds with its deep fried everything.

Logic states that that one the easiest way to stay healthy and balanced is to bypass the drive through and never eat fast food. While this is usually a good idea all you need to do is make a couple of good selections and visiting the drive through isn’t anything to worry about–when you do it in moderation. Once in a while, allowing someone else cook dinner is just what you need. When you select wholesome menu items, you do not have to feel guilty about visiting the drive through.

We hope you got insight from reading it, now let’s go back to red curry vegetable noodle soup recipe. To make red curry vegetable noodle soup you need 16 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Red Curry Vegetable Noodle Soup:
  1. Use 1 large bunch Bok Choy, white stems separated from green leaves
  2. Use 2 tablespoons olive oil
  3. Get 1 small onion, diced
  4. Prepare 3 garlic cloves, minced
  5. Prepare 1 Tablespoon grated peeled fresh ginger
  6. 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!
  7. Get 1 small sweet potato, peeled and cut into 1 inch pieces
  8. Take 1 quart chicken or vegetable stock
  9. Take 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. Prepare Half teaspoon kosher salt plus more to taste
  13. You need 8 ounces Vermicelli (Angel Hair or similar) rice noodles
  14. Take 3 limes, 2 juiced, one cut into wedges
  15. Get 1/4 Cup coarsely chopped fresh cilantro for garnish
  16. You need 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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