Thai Tomyum Courgetti Soup

Thai Tomyum Courgetti Soup

4.7 6 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

Nutrition per 1 portion

Calories 288.3 kcal / 1206.1 kJ
Protein 16.4 g
Fat 17.3 g
Carbohydrates 19.1 g
Fibre 4.1 g
Saturated Fat 6.7 g
Sodium 1316.8 mg

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