this green curry noodle soup healed something in me скачать в хорошем качестве

this green curry noodle soup healed something in me

lately i’ve been in this little curry noodle soup phase… first red, then yellow, and it just felt right to make a green version too. something about green always feels a bit fresher, a bit lighter, like opening a window after it rains. i kept the same cozy base i love, but added fried mushrooms for that savory bite and finished it with fresh cilantro from my garden, which honestly made the whole bowl come alive (even my bf who hates cilantro loved it). it’s still that same comforting, warm hug kind of soup, just with these bright, herby notes that make you want to keep going back for another spoon. i’m already thinking about trying it with thai basil next… like an even greener, more fragrant version. if you end up making this, i’d love to know where you’re cooking from and how it turned out for you (: now let’s make something cozy together Ingredients: • olive oil • 1 shallot, finely diced • 1 red onion, finely diced • 1 green bell pepper, diced • 3 garlic cloves, minced • 1 green onion, greens and whites separated and sliced • 200 ml mushroom/beef fond • 400 ml water • 400 ml coconut milk • 2 packs udon noodles • 1 inch piece ginger, freshly grated • 1 tsp gochujang (optional for more heat) • 1 tbsp sriracha (optional for more heat) • 3 tbsp green curry paste • 1 tbsp rock sugar, lightly crushed • 1 tbsp soy sauce • 200 g mushrooms, quartered • 1/8 tsp hing (asafoetida) • lime juice or wedges (optional) • fresh cilantro, for topping • parmesan, for topping • black sesame seeds, for topping Directions: 1. Heat butter in a pan and fry mushrooms for 3 to 4 minutes until golden. Remove and set aside. 2. In the same pot, heat olive oil over medium-high heat. Add hing and let it bloom for about 1 minute. 3. Add garlic, shallot, red onion, bell pepper, and scallion whites. Cook for 3 to 4 minutes until softened. 4. Stir in grated ginger and green curry paste. Cook for 1 minute until fragrant. 5. Add mushroom/beef fond, coconut milk, and water. Scrape up any bits from the bottom. 6. Bring to a boil, then reduce heat and simmer for about 10 minutes. 7. Add udon noodles, soy sauce, rock sugar, gochujang, and sriracha. Cook for about 3 minutes until noodles are tender. 8. Remove from heat and serve with fried mushrooms, sesame seeds, scallion greens, parmesan, cilantro, chili oil, and lime juice.