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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 every single article you read about improving 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 worth to that. But at times the last thing you would like to do is prepare a whole meal for yourself and your family. Once in a while you only want to visit the drive through while you are on your way home and end the day. There is no reason you shouldn’t be able to make it happen once in a while and be free of the guilt usually associated with “diet slips”. This can be done because lots of the popular fast food destinations making the effort to make their menus healthier now. Here’s how it’s possible to eat healthfully when you’re at a fast food place.

Choose a drive through at a restaurant that’s known for catering to people with healthy palates. For instance, Arby’s does not provide hamburgers. You may eat roast beef sandwiches, wraps and salads as a substitute. Wendy’s, while no stranger to the hamburger, also includes an abundance of other meal choices: large salads, large baked potatoes and other tasty items fill its menu. Not many fast food spots are as unhealthy as McDonalds with its deep fried every thing.

Standard logic tells us that one positive way to get healthy and lose weight is to drop the drive through and to remove fast food restaurants from your thoughts. While, usually, this is a good plan, if you make smart choices, there is no reason to feel guilty for visiting a drive through one or two times a month. Once in a while, permitting someone else cook dinner is just what you need. When you select wholesome menu items, you do not have to feel bad 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 only need 16 ingredients and 6 steps. Here is how you do it.

The ingredients needed to make Red Curry Vegetable Noodle Soup:
  1. Use 1 large bunch Bok Choy, white stems separated from green leaves
  2. Take 2 tablespoons olive oil
  3. Use 1 small onion, diced
  4. Use 3 garlic cloves, minced
  5. Prepare 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. 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. Take 2 teaspoons dark brown sugar
  11. Use 1 (13 ounce) can of full fat coconut milk
  12. Take Half teaspoon kosher salt plus more to taste
  13. Take 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. 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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