I wanted to make a Thai soup that was at the same time warming and refreshing to counter that feeling you get when the leaves are turning and the evenings are closing in.
This soup does just that. With Thai green curry paste, coconut milk and lime juice, there’s a lovely warm richness to this. It’s quick, it’s easy, it’s very very tasty!
And it lasts well in the fridge for 3 or 4 days – so perfect for a quick evening meal after work and after a run.
Seeds add a punch of protein. Also great with some added tofu.
1 tbsp or so of cooking oil
A bunch of shallots, washed and finely chopped
2 or so tbsps of Thai green curry paste (check ingredients as many brands contain shrimp paste)
1 can of coconut milk
1 cup or so of water
4 or 5 medium courgettes (zucchini), roughly chopped
A few good pinches of salt
Juice of one lime
Rice noodles – prepare as per instructions, cooked brown rice or other grain
Suggested toppings – A good handful of fresh basil and coriander, roasted seeds
- Heat the oil in a large saucepan over a medium heat and throw in the shallots and a good pinch of salt. Cook for a minute or so until translucent.
- Add in a dollop of cream from the coconut milk and the Thai green curry paste and stir.
- Add the courgettes and stir until coated. Let cook for a couple of minutes.
- Add the water and coconut milk, bring to the boil and then reduce the heat.
- Cook for another 5 mins or so until the courgette is cooked.
- Serve over some prepared rice noodles or brown rice or another grain of your choosing.
- Top with a handful of fresh basil and coriander, and some roasted seeds if you have some handy.
Adapted from Heidi Swanson’s 101 Cookbooks – her blogs, recipes and photos are a thing of beauty!