Recipe of Award-winning 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 Treats that offer You Power.

Enjoying healthy foods tends to make all the difference in the way we feel. We are likely to feel way less gross after we increase our consumption of nutritious foods and lower our consumption of processed foods. Eating fresh vegetables helps you feel a lot better than eating a piece of pizza. Sometimes it's tough to find healthier foods for treats between meals. Finding snack foods that will help us feel better and increase our levels of energy often involves lots of shopping and meticulous reading of labels. Here are a handful of healthy snacks that you can use when you need a quick pick me up.

When looking for a convenient healthy snack, make sure you remember about yogurt. In fact, lots of people will substitute a container of yogurt for a healthy lunch-something we don't recommend. You can't beat yogurt any time it comes to a healthy snack though. It contains tons of calcium, healthy proteins, and B vitamins. Yogurt is often eaten to help maintain the digestive system since it is so easily digestible by the majority of people. Quick hint: pick unsweetened yogurt and add in walnuts or flaxseeds. It's an excellent method to delight in a flavorful snack without the need of too much sugar.

A large variety of instant health snacks is easily available. When you make the decision to be healthy, it's simple to find just what you need to be successful at it.

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 it.

The ingredients needed to cook Red Curry Vegetable Noodle Soup:

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