Thai Tomyum Courgetti Soup
TM6

Thai Tomyum Courgetti Soup

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Ingredients

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

Nutrition
per 1 portion
Calories
1206.1 kJ / 288.3 kcal
Protein
16.4 g
Carbohydrates
19.1 g
Fat
17.3 g
Saturated fat
6.7 g
Fiber
4.1 g
Sodium
1316.8 mg

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