Green Curry Mushroom Soup Recipe | Easy Vegetarian and Vegan Meals | Green Coconut Curry Recipe
Green Coconut Curry recipe with and Mushrooms is perfect for a Ramen and Rice bowl. This green curry recipe is a great vegetarian curry for easy Vegetarian and Vegan Meals.
???? Let me know in the comments if you like my green coconut curry recipe. What is your favorite curry and what country is it most popular in?
▶️ GREEN CURRY AND MUSHROOM RECIPE INGREDIENTS:
???? GREEN CURRY PASTE:
1/2 cup / 40g - Cilantro (coriander) stem (THOROUGHLY WASHED to get rid of any dirt)
17g / 4 to 5 Garlic
5g / 1/2 Inch ginger
35g / 1 Jalapeno Pepper - deseeded
Zest of 1 lime / 1/2 Tablespoon
1/2 cup / 70g Onion
1 Teaspoon Turmeric powder
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 Teaspoon Cayenne Pepper or to taste (Optional)
1/2 Teaspoon salt
2 tablespoon cooking oil (I have used light olive oil)
1 to 2 tablespoons water if needed while blending
???? OTHER INGREDIENTS:
2 cups / 475ml Vegetable Broth (Low Sodium)
2 heaping cups / 150g Mushrooms - chopped (Cremini mushroom or button mushrooms)
Salt to taste (I have added 1 teaspoon Pink Himalayan salt)
3 cups / 700g Coconut milk
1 Tablespoon Corn Starch
???? Garnish:
Lime Juice to taste (I have added 1 tablespoon)
1/2 to 3/4 cup / 30g to 45g Green Onion - chopped
Black Pepper to taste ( I have added 1/4 teaspoon)
???? Toppings: (You can add toppings of your choice)
Protein of choice (I have added Pan Fried Tofu - Sprinkle salt and pepper on firm tofu OR SPICES OF YOUR CHOICE. Then pan fry on high heat 30 seconds each side)
Blanched Bok Choy (Blanched in SALTED boiling water for a few seconds)
Green onions - chopped
Lime juice to taste
Red chilis
▶️ METHOD: (3 servings approx.)
Start by adding cilantro stems, garlic, ginger, jalapeno, onion, lime zest, (1 TO 2 TABLESPOONS OF WATER IF NEEDED) to a blender and make a puree. (Thoroughly wash the cilantro stem to get rid of any dirt.)
Transfer the puree to a deep pot. Add turmeric, cumin, coriander, Cayenne pepper, 1/2 Tsp salt and cooking oil. Cook while switching between medium and medium-low heat until it forms a thick paste and the oil starts to separate - which means it's nicely roasted. Then add the vegetable broth and bring to a boil. Once it starts to boil, reduce the heat to medium-low and cover and cook for about 10 minutes - for the flavours to develop.
Uncover and add the chopped mushrooms, salt to taste and bring it to a boil. Add corn starch to the coconut milk and mix well - make sure to get rid of any lumps. Add it to the pot and bring it to a rapid simmer and then simmer for another 3 to 4 minutes or until the corn starch is completely cooked. Turn off the heat and add the lime juice, chopped green onion and ground black pepper. Mix well. Serve it as soup or with noodles or steamed jasmine rice.
Enjoy it with noodles or with freshly steamed jasmine rice OR JUST BY ITSELF AS A SOUP with some crusty bread.
▶️ IMPORTANT TIPS:
- Thoroughly wash the cilantro stems to get rid of any dirt
- Make sure to cook the curry paste until it turns thick and the oil starts to separate, this will add a lot of flavour
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Italian Grandma Makes Lentil Soup
LENTIL SOUP
1 lb Lentils
2 Bay Leaves
2 Garlic Cloves, halved
Olive Oil
½ Onion, chopped
1 Plum Tomato, chopped
1 cup Celery, chopped
1 cup Carrots, chopped
1 Potato, diced
¼ cup Fresh Parsley, chopped
3½ qts Water, total approx
6 oz Small Soup Shell Pasta
Grated Pecorino Romano Cheese
Salt and Pepper to taste
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook.
Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina spends her time cooking, gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera?
Her retired son-in-law films, her daughter helps her prep, and she usually has one or two grandkids in the kitchen.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Hot & Sour Noodle Soup Recipe By Food Fusion
A must try Hot and Soup Noodle Soup recipe, perfect for winter and a complete meal any time. #HappyCookingToYou #MehranFoods #FoodFusion
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Hot & Sour Noodle Soup
Serves 5-6
Recipe in English:
Ingredients:
Prepare Chilli Oil:
-Lal mirch (Red chilli) crushed 1 & ½ tbs
-Safed til (Sesame seeds) 1 tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Saunf (Fennel seeds) powder ¼ tsp
-Namak (Salt) ¼ tsp or to taste
-Cooking oil ½ Cup
-Badiyan ka phool (Star anise) 1
-Darchini (Cinnamon stick) 1
-Tez paat (Bay leaf) 1
-Adrak (Ginger) slices 2-3
-Lehsan (Ginger) sliced 2 cloves
-Hara pyaz (Green onion) white part 1 stem
-Cooking oil 1 tsp
-Mong phali (Peanuts) 1 Cup
-Til ka tel (Sesame oil)/ Cooking oil of your choice 1-2 tbs
-Adrak (Ginger) chopped ½ tbs
-Lehsan (Garlic) chopped 1 & ½ tbs
-Pyaz (Onion) chopped 1 medium
-Chicken cut into thin strips 250g
-Gajar (Carrots) julienne 1 Cup
-Mushrooms sliced ½ Cup
-Yakhni (Stock) 1 & ½ liters
-Namak (Salt) 1 tsp or to taste
-Kali mirch powder (Black pepper powder) 1 tsp
-Chilli sauce 2 tbs
-Sirka (Vinegar) 2 tbs
-Soy sauce 3 tbs
-Hara pyaz (Green onion) leaves chopped ¼ Cup
-Hara dhania (Fresh coriander/Cilantro) chopped 1-2 tbs
-Cornflour 3-4 tbs
-Water ½ Cup
-Hot water as required
-Namak (Salt) 1 tsp
-Rice noodles 200g substitute: glass noodles or egg noodles (cooked as per pack’s instructions)
Directions:
Prepare Chilli Oil:
-In a bowl,add red chilli crushed,sesame seeds,red chilli powder,fennel seeds,salt and mix well.
-In saucepan,add cooking oil,star anise,cinnamon stick,bay leaf,ginger,garlic,green onion white part,mix well and cook on low flame until its light golden & aromatic (2-3 minutes).
-Strain oil in the prepared spice mixture and mix well.Chilli oil is ready!
-In frying pan,add cooking oil and fry peanuts until light brown (2-3 minutes) & set aside.
-In a pot,add sesame oil,ginger,garlic and mix well for a minute.
-Add onion and sauté until translucent.
-Add chicken and mix well until it changes color.
-Add carrots,mushrooms,mix well and cook for 2-3 minutes.
-Add stock,mix well and bring it to boil,add salt,black pepper powder and mix well.
-Add chilli sauce,vinegar,soy sauce,mix well and cook for 3-4 minutes.
-Add green onion,fresh coriander/cilantro,mix well and cook for 2-3 minutes.
-In cornflour,add water and whisk well.
-Now add dissolved cornflour and cook until desired consistency.
-Add prepared chilli oil (2 tbs or as required) and mix well.
-In a pot,add hot water,salt and mix well.
-Add rice noodles and mix,cover and let it soak for 10-12 minutes then strain.
-In serving bowl,add rice noodles,hot and sour soup,fried peanuts,green onion leaves,boiled egg,chilli oil,green onion leaves & serve!
Recipe in Urdu:
Directions:
Prepare Chilli Oil:
-Bowl mein lal mirch cruhed,safed til,lal mirch powder,saunf powder aur namak dal ker ache tarhan mix ker lein.
-Saucepan mein cooking oil,badiyan ka phool,darchini,tez paat,adrak,lehsan aur hara pyaz white part dal ker ache tarhan mix karein aur halki ancch per light golden aur aromatic hunay tak fry ker lein (2-3 minutes).
-Tayyar spice mixture mein oil ko strain ker lein aur ache tarhan mix ker lein.Chilli oil tayyar hai.
-Frying pan mein cooking oil aur mong phali dal dein aur light brown hunay tak fry ker lein (2-3 minutes) & side per rakh dein.
-Pot mein til ka tel,adrak aur lehsan dal ker ek minute kliya ache tarhan mix karein.
-Pyaz dal dein aur translucent hunay tak sauté ker lein.
-Chicken dal dein aur rang tabdeel hunay tak ache tarhan mix ker lein.
-Gajar aur mushrooms dal ker ache tarhan mix karein aur 2-3 minutes kliya paka lein.
-Yakhni dal ker mix karein aur ubal anay ka bad namak aur kali mirch powder dal ker ache tarhan mix ker lein.
-Tayyar chilli oil,sirka aur soy sauce dal ker ache tarhan mix karein aur 3-4 minutes kliya paka lein.
-Hara pyaz aur hara dhania/cilantro dal ker ache tarhan mix karein aur 2-3 minute kliya paka lein.
-Cornflour mein pani dal ker ache tarhan whisk ker lein.
-Ab dissolved conrflour dal dein aur desired consistency anay tak paka lein.
-Tayyar chilli oil (2 tbs or as required) dal ker ache tarhan mix ker lein.
-Pot mein garam pani aur namak dal ker ache tarhan mix karein.
-Rice noodles dal ker dhak dein aur 10-12 minutes kliya chor dein phir strain ker lein.
-Serving bowl mein rice noodles,hot and sour soup,fried mong phali,hara pyaz leaves,boiled anda,chilli oil aur hara pyaz leaves dal ker serve karein!
Creamy Vegetable Soup | Vegan & Dairy-Free!
This Creamy Vegetable Soup is a cozy, comforting vegan recipe that's gluten-free, easy-to-make & loaded with veggies- great for lunch or as a dinner starter!
Here are some other videos you might like:
Dairy-free Homemade Butternut Squash Soup:
Vegan Instant Pot Lentil Chili:
Vegetarian Lemon Rice Soup:
???? SOUP INGREDIENTS
3 tablespoons extra-virgin olive oil
1 medium onion diced
2 celery stalks sliced
2 large carrots sliced
Salt and pepper to taste
4 yukon potatoes diced (3-4 cups chopped)
1 teaspoon dried thyme
2 garlic cloves minced
3 cups low-sodium vegetable broth
2 cups peas frozen
2 cups corn frozen
2 cups plant-based milk
Fresh parsley for serving
???? INSTRUCTIONS & FULL PRINTABLE RECIPE:
???? PRODUCTS FROM VIDEO (affiliate)
VEGETABLE PEELER:
KNIVES:
CAST IRON POT:
MEASURING SPOONS & CUPS:
SALT & PEPPER SHAKERS:
OVEN MITTS:
IMMERSION BLENDER:
⏱️ TIMESTAMPS:
0:00 Introduction
0:08 Prepping the vegetables
1:05 Cooking the mirepoix
1:31 Adding remaining vegetables
1:56 Simmering the soup
2:24 Blending the soup
3:27 Adding extra vegetables
3:37 Adding milk
4:02 Serving the soup
4:18 Taste test
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Thai Green Curry Noodle Soup | Monsoon ka Mazza | Episode 13 | Sanjeev Kapoor Khazana
Embark on a culinary journey with our Monsoon Ka Mazza Episode 13! Indulge in the fragrant Thai Green Curry Noodle Soup, packed with bold flavors and a comforting bowl of goodness perfect for rainy days.
THAI GREEN CURRY NOODLE SOUP
Ingredients
2 tbsps Thai green curry paste
150 grams boneless chicken breasts, cut into ½ inch cubes
2 cups boiled rice noodles
3 tbsps olive oil
15-20 madras onions, sliced
Sea salt to taste
4 cups chicken stock
8-10 small broccoli florets
1 small carrot, peeled, and cut into roundels
2-3 kafir lime leaves
5-6 basil leaves + for garnish
¼ cup beans sprouts + for serving
¾ cup coconut milk
1-2 fresh red chillies, diagonally sliced + for garnish
Fried garlic for garnish
4 lemon slices for garnish
Method
1. Heat 2 tbsps olive oil in a non-stick pan. Add madras onions and sauté till translucent.
2. Add the chicken and sea salt and sauté on high heat for 2-3 minutes. Transfer in a bowl.
3. Heat remaining olive oil in the same pan. Add green Thai curry paste and sauté for 1-2 minutes.
4. Add chicken stock, broccoli, carrot, tear the kafir lime leaves along with basil leaves and add into the mixture. Bring the mixture to a boil.
5. Add the chicken mixture and bean sprouts and mix well. Cover and cook for 4-5 minutes.
6. Add red chillies and mix well. Cook for a few seconds.
7. Take some noodles into individual serving bowls. Add some beans sprouts, pour the soup over it. Garnish with basil leaves, fried garlic, red chillies, and lemon slice. Serve hot.
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#SanjeevKapoor #MonsoonRecipes #MonsoonKaMazza #Dinner #Soup #ThaiGreenCurryNoodleSoup #NoodleSoup #ThaiCurry #SoupRecipes #episode138
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