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Thai coconut courgetti soup

  • serves 6
  • Easy

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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Ingredients

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

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.

Nutritional Information

  • Kcals 321
  • Carbs 10.4g
  • Protein 8g
  • Fat 26.9g
  • Sugars 7.6g
  • Salt 1.8g
  • Saturates 22.9g
  • Fibre 2.8g
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