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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 Some Foods That Benefit Your Heart.
You already realize that the body calls for a healthy heart. Consider this: if your heart is not healthy then the rest of your body won’t be healthy either. You already know that if you want your heart to be healthy, you must follow a good and healthy lifestyle and work out on a regular basis. Did you know, though, that a number of specific foods are great for improving the health of your heart? In this article, you will find out which foods are great for your heart.
Fish is one of the healthiest meats out there. You probably already be aware of this since you’ve probably been told to make sure that you consume fish at least a couple of times a week. This is especially true for people whose hearts aren’t healthy or doing well. Fact: Fish is rich in Omega 3’s which are elements that process cholesterol and turn it into healthy energy. Try eating fish in at least two meals each week.
There are lots of foods that you can eat that are great for your body. It’s true that each of the food mentioned in this article can help your body in many ways. They are especially good, though, for improving your heart health. Incorporate these healthy foods in your diet every day. Your heart will benefit greatly!
We hope you got benefit from reading it, now let’s go back to red curry vegetable noodle soup recipe. You can have red curry vegetable noodle soup using 16 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to cook Red Curry Vegetable Noodle Soup:
- Provide 1 large bunch Bok Choy, white stems separated from green leaves
- Use 2 tablespoons olive oil
- Take 1 small onion, diced
- You need 3 garlic cloves, minced
- Get 1 Tablespoon grated peeled fresh ginger
- You need 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
- Take 1 quart chicken or vegetable stock
- You need 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Use 2 teaspoons dark brown sugar
- Provide 1 (13 ounce) can of full fat coconut milk
- Use Half teaspoon kosher salt plus more to taste
- Use 8 ounces Vermicelli (Angel Hair or similar) rice noodles
- Get 3 limes, 2 juiced, one cut into wedges
- Use 1/4 Cup coarsely chopped fresh cilantro for garnish
- Take Shrimp or Scallops (see note in introduction)
Instructions 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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