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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 have some knowledge of how important it is to have a fit and healthy heart. After all, if your heart is in bad shape then the rest of you isn’t going to be healthy too. 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, however, that some specific foods are good for improving the health of your heart? Continue reading to learn which foods are beneficial for your heart.
Fish is one of the heartiest meats out there. You’re probably already aware of this as your health care provider has told you to ingest some fish two times or threee times a week. This is especially true for people with heart problems or who are worried that their hearts aren’t healthy. Be aware that fish contains a lot of Omega 3’s which are what lets your body process bad cholesterol. Try to include fish in a couple of meals every week.
There are plenty of foods that are great for your body. The truth is that everything that we’ve discussed here can help your body in a variety of ways. The foods mentioned are particularly good for the heart, however. Try to start incorporating these foods in your diet regularly. Your heart will be grateful for it!
We hope you got insight 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 do it.
The ingredients needed to make Red Curry Vegetable Noodle Soup:
- Get 1 large bunch Bok Choy, white stems separated from green leaves
- Get 2 tablespoons olive oil
- Get 1 small onion, diced
- Prepare 3 garlic cloves, minced
- Take 1 Tablespoon grated peeled fresh ginger
- Provide 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!
- Provide 1 small sweet potato, peeled and cut into 1 inch pieces
- Use 1 quart chicken or vegetable stock
- Take 2 Tablespoons Asian fish sauce (don't skip this ingredient!! I use the Vietnamese versions))
- Get 2 teaspoons dark brown sugar
- Get 1 (13 ounce) can of full fat coconut milk
- Take Half teaspoon kosher salt plus more to taste
- Take 8 ounces Vermicelli (Angel Hair or similar) rice noodles
- Use 3 limes, 2 juiced, one cut into wedges
- Prepare 1/4 Cup coarsely chopped fresh cilantro for garnish
- Get 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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