Believing These 10 Myths About Red Curry Vegetable Noodle Soup

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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 Fast Food That’s Very good For You.

Almost every single article about losing weight and getting healthy tells readers to avoid drive through windows like the plague as well as to do all of their own cooking. This is actually good guidance. But at times the last thing you would like to do is put together a whole supper for yourself and your family. Sometimes you just wish to reach the drive through on the way home and call it a day. There is simply no reason that you simply shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This is because a lot of the well-known fast food restaurants on the market are trying to “healthy up” their menus. Here’s how it’s possible to eat healthfully when you’re at a fast food restaurant.

Milk, juice as well as water are the best selections for beverages. Choosing a big soda as your beverage adds hundreds of unhealthy calories to your meal. Usually just one portion of soft drinks is only eight ounces big. That serving typically includes a minimum of a hundred calories and more than a few tablespoons of sugar. A fast food soft drink is typically a minimum of twenty ounces. It is most often at least 30 ounces. This shows that your drink on it’s own will put a multitude of ounces of sugar into your body as well as several thousand empty calories. Milk, fruit juices and also plain water are more healthy selections.

Logic states that that one the simplest way to stay healthy is to sidestep the drive through and never eat fast food. Most of the time this is a good plan but if you make good choices, there is no reason you can’t visit your drive through now and then. Once in a while, letting someone else cook dinner is just what you need. There isn’t any reason to feel bad about going to 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 prepare Red Curry Vegetable Noodle Soup:

1. Take 1 large bunch Bok Choy, white stems separated from green leaves
2. Take 2 tablespoons olive oil
3. Take 1 small onion, diced
4. Take 3 garlic cloves, minced
5. Take 1 Tablespoon grated peeled fresh ginger
6. Prepare 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. Get 1 quart chicken or vegetable stock
9. Get 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
10. Get 2 teaspoons dark brown sugar
11. You need 1 (13 ounce) can of full fat coconut milk
12. You need Half teaspoon kosher salt plus more to taste
13. Get 8 ounces Vermicelli (Angel Hair or similar) rice noodles
14. Prepare 3 limes, 2 juiced, one cut into wedges
15. Use 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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