Thai coconut courgetti soup
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Ingredients
- 4 larger or 6 medium courgettes, at room temperature
- coconut oil
- 2 x 400g tins coconut milk
- 700ml vegetable or chicken stock
- 1 tbsp palm sugar
- 1 lime, plus wedges to serve
- 1-2 tbsp fish sauce
- to serve coconut cream
- 4 shallots, chopped
- 6 (seeded if you like) red chillies
- 2 stalks lemongrass, outer layer removed and finely chopped
- 6 cloves garlic, peeled
- a thumb-sized piece galangal or ginger, peeled and sliced
- a bunch coriander, leaves and stems separated (leave a few leaves to serve)
- 2 tsp shrimp paste
- 6 lime leaves, finely shredded
- 1 tsp ground cumin
- 1 tsp ground coriander
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.
