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Before you jump to Quick one pot red curry noodle soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.
Making the decision to eat healthily provides marvelous benefits and is becoming a more popular way of living. The overall economy is affected by the number of people who suffer from health problems such as high blood pressure, which is directly associated with poor eating habits. Wherever you look, people are encouraging you to live a more healthy way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a detrimental way. It is likely that lots of people believe it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make some small changes that can start to make a good impact on our everyday eating habits.
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We hope you got insight from reading it, now let’s go back to quick one pot red curry noodle soup recipe. To make quick one pot red curry noodle soup you only need 10 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to prepare Quick one pot red curry noodle soup:
- You need 50 g dry noodles
- You need 25 cl vegetable stock
- Use 15 cl coconut milk
- Provide 1 tsp sugar or coconut sugar
- Prepare 1 tsp fish sauce
- Use 1 tbsp red curry paste (or to taste)
- Use 1 scallion or 1/2 small onion
- Prepare 100 g vegetables: leafy greens, zucchini, auberg, bean sprouts
- Use 25 g fried tofu or other protein
- You need Coriander
Instructions to make Quick one pot red curry noodle soup:
- Chop and fry the scallion whites in some vegetable oil or coconut fat on high heat
- When starting to brown, add the vegetables (except leafy greens, bean sprouts etc) and stir fry for a minute
- Lower the heat, add the curry paste and stir fry for a minute or two until fragrant and dissolved in the oil
- Add the stock, coconut milk, sugar and fish sauce and bring to a boil
- Add the noodles, lower the heat and simmer until done
- Add the leafy greens and bean sprouts and cook until lightly wilted
- Serve with some fresh coriander
Lots of noodles, crisp-tender veggies, and nicely spiced broth combine for a springtime pleaser. For less spice, use less curry paste and skip the chile pepper. The noodles we used in this soup are an instant-whole grain variety, and they melt into this the creamy red curry broth almost instantly. Keep in mind if your noodles take longer to cook, you'll want to add them in a bit sooner. Plate method: for many of our meals, we try to follow the plate method whenever.
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