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

3.3 4 rating

Prep. 15 min

Total 30 min

4 portions

Ingredients

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