Thai coconut courgetti soup
Serves 6
Easy
Total time:
We've taken our courgetti obsession to the next level with this easy, healthy Thai coconut courgetti soup. Starting with room temperature courgettes means the soup won't cool down much when you pour it into the bowl and the courgette won't go soggy
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Showing items 1 to 3 of 6
- 4 larger or 6 medium courgettesat room temperature
- coconut oil
- 2 x 400g tins coconut milk
- 700ml vegetable or chicken stock
- 1 tbsp palm sugar
- 1 limeplus wedges to serve
- 1-2 tbsp fish sauce
- to serve coconut cream
- 4 shallotschopped
- 6 (seeded if you like) red chillies
- 2 stalks lemongrassouter layer removed and finely chopped
- 6 cloves garlicpeeled
- a thumb-sized piece galangal or gingerpeeled and sliced
- a bunch corianderleaves and stems separated (leave a few leaves to serve)
- 2 tsp shrimp paste
- 6 lime leavesfinely shredded
- 1 tsp ground cumin
- 1 tsp ground coriander
Nutrition: per serving
- kcal321
- fat26.9g
- saturates22.9g
- carbs10.4g
- sugars7.6g
- fibre2.8g
- protein8g
- salt1.8g
Method
step 1
To make the curry paste, bash the shallots, chillies, lemongrass, garlic, galangal and coriander stems in a large mortar with a pestle until it forms a paste (or you can whizz in a blender instead, if you like). Add the shrimp paste, lime leaves, spices and 1 tsp salt and bash or whizz again until smooth.
step 2
Top and tail the courgettes, then use a spiralizer to cut the courgettes, or very thinly slice into noodles.
step 3
Heat 2 tbsp coconut oil in a large pan and fry 6 tbsp of the curry paste until fragrant, about 2 minutes. Add the coconut milk, stock and palm sugar and simmer for 10 minutes. Divide the courgetti between 6 warmed bowls. Season the soup with the lime juice and fish sauce, and pour over the courgetti. Scatter with coriander leaves, a drizzle of coconut cream and serve with lime wedges.
