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Enjoying healthy foods can make all the difference in the way we feel. We are likely to feel way less gross when we increase our intake of wholesome foods and lower our consumption of processed foods. A little bit of pizza will not have you feeling as healthy as consuming a fresh green salad. Choosing healthier food choices can be tough when it’s snack time. Shopping for snack foods can be a challenge because you have a great number of options. There’s nothing like one of these simple healthy foods if you want an energy-boosting snack.

Healthy foods made from whole grains are fantastic for a quick snack. A bit of whole wheat toast, as an example is a great snack in the morning hours. When you require a fast treat on your way out the door, do not forget to look for whole grain chips, pretzels, and crackers. Make the change from refined products including white bread to the healthier whole grain alternatives.

You don’t have to look far to locate a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy way of life can be as uncomplicated as you want it to be.

We hope you got benefit from reading it, now let’s go back to quick one pot red curry noodle soup recipe. To cook quick one pot red curry noodle soup you only need 10 ingredients and 7 steps. Here is how you do that.

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

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

Instructions 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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