This is how Red Curry Vegetable Noodle Soup can help you in weight reduction
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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 Helping Your Heart with Food.

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Do you remember when your mother and father would say to you that an apple a day keeps the doctor away? The truth is that apples have loads of good stuff in them to help promote a healthy heart. Apples are high in soluble fiber which scrubs your artery walls so that cholesterol and fat can’t take hold or cause clogging. Just one Red Delicious apple daily can make your LDL levels fall by as much as 8%! That’s a terrific number if you’re endeavoring to make your heart healthy!

There are a whole lot of foods that you can eat that will be beneficial for your body. To be sure, the foods discussed in this article can help your body in numerous ways. They are particularly good, though, for making your heart healthy as it possibly can. Incorporate these foods in your diet every day. Your heart will thank you for it!

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 need 16 ingredients and 6 steps. Here is how you do that.

The ingredients needed to cook Red Curry Vegetable Noodle Soup:
  1. Get 1 large bunch Bok Choy, white stems separated from green leaves
  2. Prepare 2 tablespoons olive oil
  3. Get 1 small onion, diced
  4. Take 3 garlic cloves, minced
  5. You need 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. Use 1 small sweet potato, peeled and cut into 1 inch pieces
  8. Prepare 1 quart chicken or vegetable stock
  9. Take 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
  10. Use 2 teaspoons dark brown sugar
  11. You need 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. Get 3 limes, 2 juiced, one cut into wedges
  15. Prepare 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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