Getting ready Red Curry Vegetable Noodle Soup safely

It is crucial to prepare food safely to assist stop dangerous micro organism from spreading and rising. You may take some steps to assist shield yourself and your loved ones from the spread of dangerous bacteria.
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Wash your hands

Your palms can simply unfold bacteria around the kitchen and onto food. It is necessary to always wash your fingers thoroughly with cleaning soap and heat water:

earlier than starting to put together food
after touching raw food comparable to meat, poultry and vegetables
after going to the bathroom
after touching the bin
after touching pets

Do not forget to dry your palms completely as well, as a result of moist palms unfold bacteria more easily.
Keep worktops clear

Earlier than you begin making ready meals, it’s necessary worktops, kitchen utensils and chopping boards are clear. If they’ve been touched by raw meat, poultry, eggs or greens you will want to scrub them thoroughly.

You should change dish cloths and tea towels frequently to avoid any micro organism growing on the fabric.


Red Curry Vegetable Noodle Soup
Red Curry Vegetable Noodle Soup

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We hope you got insight from reading it, now let’s go back to red curry vegetable noodle soup recipe. To cook red curry vegetable noodle soup you need 16 ingredients and 6 steps. Here is how you cook it.

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