Cold Red Curry Soup

Name: Cold Red Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 12 oz zucchini; 14 oz red bell peppers; 7 oz tomatoes; 3 oz yellow onion; ½ - 1 oz fresh ginger; 1 stalk fresh lemongrass; 2 garlic cloves; 1 ½ oz red curry paste; 1 ½ tbsp freshly squeezed lime juice; 14 oz canned coconut milk; 1 ½ tbsp sesame oil; 1 oz rice vinegar; 1 oz soy sauce; 1 oz brown sugar; 2 - 3 pinches ground white pepper; fresh cilantro leaves; roasted peanut, salted; 1 lime

2.7 (3 ratings)

Difficulty easy

Preparation time 15 min

Total time 30 min

Serving size 4 portions

Ingredients

12 oz zucchini (approx. 1-2), ends trimmed. If large, trimmed in a circular shape to fit the blade width
14 oz red bell peppers, deseeded, cut into pieces
7 oz tomatoes, cut into pieces
1 fresh red chili, deseeded, roughly chopped (optional)
3 oz yellow onion, halved
½ - 1 oz fresh ginger, thinly sliced
1 stalk fresh lemongrass, without hard leaves, cut into pieces
2 garlic cloves
1 ½ oz red curry paste
or 1 ½ oz yellow curry paste
1 ½ tbsp freshly squeezed lime juice
14 oz canned coconut milk, plus extra to drizzle
1 ½ tbsp sesame oil
1 oz rice vinegar
1 oz soy sauce
1 oz brown sugar
2 - 3 pinches ground white pepper
fresh cilantro leaves, to garnish
roasted peanut, salted, to garnish
1 lime, sliced, to garnish

Nutrition: per 1 portion
Calories: 1528.1 kJ / 365.2 kcal
Protein: 6.6 g
Carbohydrates: 31.6 g
Fat: 20.1 g
Saturated Fat: 14.6 g
Fibre: 5.1 g
Sodium: 475.7 mg