Green Curry Mushroom Soup Recipe | Easy Vegetarian and Vegan Meals | Green Coconut Curry Recipe

Green Curry Mushroom Soup Recipe | Easy Vegetarian and Vegan Meals | Green Coconut Curry Recipe
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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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