PP3

THAI RED CURRY BEE HOON SOUP

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Soups are healthy and filling and can serve as a quick meal when you are in a hurry. Bored of your regular meals? Hmm.. then this soup is perfect for you.It can be whipped within 20 mins if u have all the ingredients at home and can adjust the recipe to suit your palate.You can add any vegetable or meat of your choice. I am sharing a vegetarian version with you today.

I was excited when the theme was decided for this week .My Contribution for #91st #Foodiemonday #Bloghop theme #20minrecipes. I am looking forward to all the recipes which my fellow bloggers will share.

Recipe for Thai Red Curry Bee Hoon Soup:

1Cup=250 ml

Ingredients:

1 Tbsp Organic Thai Red Curry paste(Mekhala Brand)

10 Snow Peas

1/4 Cup Green Peas

1/2 Cup Cooked Beehoon

Salt to taste

1/4 Tsp  Olive Oil

1.5 Cup Water

1Tbsp Coconut Milk

400 Gms Canned Lentils

 

Method:

Heat Olive Oil in a wok. Add the snow peas and green peas and saute on medium flame for 3-4 mins. Now add the thai red curry paste and mix well.Add the canned lentils and  water and allow it to simmer on medium flame for about 5 mins. Once done add the cooked beehoon ,coconut milk and salt to taste. Keep it on medium flame for about 2-3 mins.Switch off the flame.

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Sprinkle some black pepper or sliced red chillies  and serve hot.

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Enjoy!!!!!!!!!!!!!!!!!!

PP3

Thai Green Curry Bee Hoon (Dry Version)

WISH YOU ALL  A VERY HAPPY NEW YEAR!!!!!!!!!!!!!!!

Hope you all had a good start this new year!! Start this new year on a positive and healthy note.

We have been feasting heavily since the last few days.Wanted to start this new year with some fusion recipe from my part of the world.Kids wanted to have bee hoon.

My Contribution for our #73rd #Foodiemonday  #Bloghop theme #Newyear is this quick one pot meal Thai Green Curry Bee Hoon.

Presenting a yummy and easy Fusion recipe.

Recipe for Thai Green Curry Been Hoon

Ingredients:

1 Packet of Rice Vermicelli (Organic)

1 Cup Broccoli florets

1 Cup roughly chopped Baby Spinach

3 Tbsp Green Thai Curry Paste(I have used store bought paste)

2 Tbsp Broad Bean and Chilli Paste

Salt to taste

1 Cup Button Mushrooms

1/2 Cup Soya chunks

2 Tsp Rice Vinegar

Method:

Place the vermicelli in hot boiling water for about 15 mins and switch off the flame. Keep the lid closed for about 10 mins. Drain the hot water and place the vermicelli under cold running water for 2 -3 mins .By doing this ,vermicelli will not stick to each other like a lump.

Soak soya chunks in water for about 20 mins.

Blanch  Broccoli florets and baby spinach and keep it side.

Heat 2 tsp oil in  wok. Add green thai curry paste and saute for few seconds till the oil is separate. Add button mushrooms and saute till it blends well with the curry paste. Add blanched veggies, soya chunks and vermicelli and mix well.Add salt to taste. After 5 mins add the bean paste and vinegar and mix well. Keep it on medium flame for about 5 mins and mix well again. Switch off the flame . Garnish with cherry tomato .Serve hot with freshly chopped red chillies in Soya sauce or Soya bean paste.

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Enjoy!!!!!!!!!!!!

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