THAI GREEN CURRY COURGETTE SOUP
Here is my recipe for a very easy but tasty Thai Green Curry Courgette Soup.
In an ideal world you would make your own curry paste, but I did not have all the ingredients, so I used M&S’s Thai Green Curry Paste Shots. I always have some of these in the pantry as they are very useful for adding a bit of zing to dishes.
Saute two small red onions (or 1 large one) in a drizzle of coconut oil until transparent.
I then added three of the curry “shots” to the pan and cooked the paste until it was fragrant. I also added approx 1 tablespoon of fish sauce and let this cook for a couple of minutes.
Whilst this was cooking I grated 6 courgettes and then added these to the pan.
I let them saute and sweat for a little while then added 6 cloves of garlic crushed and one large piece of ginger (approx the size of two thumbs together) grated and let this cook gently for a minute or two.
Then I added 1 teaspoon of vegetable stock powder and 500 mls water. I brought this to the boil and then let it simmer for approx five minutes, just until the courgette was cooked.
I then added one bunch of spring onions finely sliced and cooked another two minutes.
I then added one tin of coconut milk and just let it come to a bubble on a low heat, then I turned it off the heat. Be careful when adding coconut milk to dishes not to let them boil away furiously, as the coconut milk can split.
You might need to add more water, but the courgette does release a lot of moisture, so wait and see at the end if you think it is too thick. Mine was good the way it was.
Finally give the soup a blitz with a hand blender – you can leave bits if you want or make it totally creamy.
To serve for lunch today, I gently reheated the soup and then added finely sliced batons of ginger and a sprinkling of coriander leaves. I ate it with a toasted piece of my gluten and wheat free yeast bread – which with the seeds and eggs in it provides me with my serving of protein.