An interesting low calorie but filling soup with all the Asian flavours of a Red Thai Curry
Preparation Time: 20 mins Cooking Time: 40 mins Total Time: 60 mins
Serves: 6 Difficulty: Easy Suitable for: Meat and Fish eaters
Ingredients
Method
Make the curry paste by bashing 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 lime leaves, spices and 1 tsp salt and bash or whizz again until smooth.
Top and tail the courgettes, then use a spiralizer to cut the courgettes, or very thinly slice into noodles. 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 spaghetti courgette between 6 warmed bowls. Season the soup with the lime juice and fish sauce, and pour over the courgette. Scatter with coriander leaves, a drizzle of coconut cream and serve with lime wedges.