Cold Red Curry Soup

Name: Cold Red Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portion
Ingredients: 340 g zucchini; 395 g red bell pepper; 200 g tomato; 85 g onion; 15 - 30 g ginger, fresh; 1 stalk lemon grass, fresh; 2 garlic cloves; 45 g red curry paste; 1 ½ tbsp lime juice; 395 g coconut milk; 1 ½ tbsp sesame oil; 30 g rice vinegar; 30 g soy sauce; 30 g brown sugar; 2 - 3 pinch white pepper, ground; coconut milk, canned; cilantro, fresh; peanut, roasted (in oil or dry), salted; 1 lime

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Difficulty easy

Preparation time 15min

Total time 30min

Serving size 4 portion

Ingredients

340 g zucchini (approx. 1-2), ends trimmed. If large, trimmed in a circular shape to fit the blade width
395 g red bell pepper, deseeded, cut into pieces
200 g tomato, cut into pieces
1 red chilli, fresh, deseeded, roughly chopped (optional)
85 g onion, halved
15 - 30 g ginger, fresh, thinly sliced
1 stalk lemon grass, fresh, without hard leaves, cut into pieces
2 garlic cloves
45 g red curry paste
or 45 g Thai yellow curry paste
1 ½ tbsp lime juice
395 g coconut milk
1 ½ tbsp sesame oil
30 g rice vinegar
30 g soy sauce
30 g brown sugar
2 - 3 pinch white pepper, ground
coconut milk, canned, to drizzle
cilantro, fresh, to garnish
peanut, roasted (in oil or dry), 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
Fiber: 5.1 g
Sodium: 475.7 mg