Green Curry Mushroom Soup Recipe

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.