Thai Tomyum Courgetti Soup

Name: Thai Tomyum Courgetti Soup
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 1000 g courgettes; 2 garlic cloves; 1 ½ Tbsp red curry paste; 20 g vegetable oil; 3 stalks fresh lemon grass; 5 g fresh galangal; 3 makrut lime leaves; 1 tsp fine sea salt; 2 heaped Tbsp vegetable stock paste, homemade; 1 Tbsp fish sauce; 1200 g water; 100 g tinned baby corn; 200 g large raw prawns, peeled; 100 g beef fillet steak; 4 medium eggs; 30 g lime juice; 80 g whipping cream; 1 lime; 4 Tbsp fresh coriander; 2 fresh chillies

4.7 10 ratings

Prep. 20 min

Total 45 min

4 portions

Ingredients

courgettes ends trimmed, if large, trimmed in a circular shape to fit blade width
1000 g
garlic cloves
2
red curry paste
1 ½ Tbsp
vegetable oil
20 g
fresh lemon grass bruised
3 stalks
fresh galangal peeled, cut in round slices (2 mm)
5 g
fresh root ginger, peeled, cut in round slices (2 mm)
makrut lime leaves
3
caster sugar (optional)
1 tsp
fine sea salt
1 tsp
vegetable stock paste, homemade
2 heaped Tbsp
2 vegetable stock cubes (for 0.5 l each), crumbled
fish sauce
1 Tbsp
water
1200 g
tinned baby corn
100 g
large raw prawns, peeled
200 g
beef fillet steak cut in thin strips (approx. 0.5 cm thick)
100 g
100 g chicken breast fillet, cut in thin strips (approx. 0.5 cm thick)
medium eggs separated
4
lime juice
30 g
whipping cream
80 g
lime thinly sliced
1
fresh coriander thinly chopped
4 Tbsp
fresh chillies thinly chopped
2