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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 Foods That Can Make You Happy.

Most of us believe that comfort foods are not good for us and that we should keep away from them. At times, if your comfort food is essentially candy or other junk foods, this holds true. Soemtimes, comfort foods can be perfectly healthy and good for us to eat. There are some foods that actually can raise your moods when you consume them. If you seem to feel a little bit down and you need a happiness pick me up, try a few of these.

Make a trail mix out of seeds and/or nuts. Almonds, cashews, peanuts, pumpkin seeds, sunflower seeds, etcetera are all great for improving your mood. This is possible since these foods are high in magnesium which promotes your production of serotonin. Serotonin is a feel-good substance that directs the brain how to feel at any given moment. The more serotonin in your brain, the better you’ll feel. Not only that, nuts, particularly, are a terrific protein source.

So you see, you don’t need to eat junk food or foods that are terrible for you so you can feel better! Try a few of these instead!

We hope you got insight from reading it, now let’s go back to quick one pot red curry noodle soup recipe. You can cook quick one pot red curry noodle soup using 10 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Quick one pot red curry noodle soup:

1. Use 50 g of dry noodles.
2. Use 25 cl of vegetable stock.
3. Get 15 cl of coconut milk.
4. You need 1 tsp of sugar or coconut sugar.
5. You need 1 tsp of fish sauce.
6. Use 1 tbsp of red curry paste (or to taste).
7. Provide 1 of scallion or 1/2 small onion.
8. Provide 100 g of vegetables: leafy greens, zucchini, auberg, bean sprouts.
9. Provide 25 g of fried tofu or other protein.
10. Prepare of Coriander.

Steps to make Quick one pot red curry noodle soup:

1. Chop and fry the scallion whites in some vegetable oil or coconut fat on high heat.
2. When starting to brown, add the vegetables (except leafy greens, bean sprouts etc) and stir fry for a minute.
3. Lower the heat, add the curry paste and stir fry for a minute or two until fragrant and dissolved in the oil.
4. Add the stock, coconut milk, sugar and fish sauce and bring to a boil.
5. Add the noodles, lower the heat and simmer until done.
6. Add the leafy greens and bean sprouts and cook until lightly wilted.
7. Serve with some fresh coriander.

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. This super-quick,Thai-flavored chicken and noodle soup is packed with hot, sour, salty, sweet, and aromatic flavor and goes from pantry to table in The soup is not traditional by any means, but jarred Thai red curry paste shares many flavors in common with traditional tom yum soup—the lemongrass. 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.

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