Coconut and zucchini noodle soup

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How to make Coconut and zucchini noodle soup

  • Yield : 4
  • Prep Time : 0:20
  • Cook Time : 0:15
  • Total Time : 0:35

Ingredients

  • 3 zucchini
  • 1 carrot
  • 1 tablespoon vegetable oil
  • 1/4 cup Thai red curry paste (see notes)
  • 2 x 400ml cans coconut milk
  • 1 teaspoon chicken-style stock powder
  • 1 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 1/2 cups shredded cooked chicken
  • 1 cup bean sprouts
  • 2/3 cup fresh coriander sprigs
  • Extra 1 lime, cut into wedges, to serve

Method

  • Step 1 Using a vegetable spiraliser, cut zucchini and carrot into long, thin noodles. Set aside until required.
  • Step 2 Heat oil in a large saucepan over medium heat. Add curry paste. Cook, stirring, for 2 minutes or until fragrant. Add coconut milk, stock powder, 2 cups water, sugar and fish sauce. Bring to the boil. Reduce heat to low. Simmer for 10 minutes to allow flavours to develop. Stir in lime juice and chicken.
  • Step 3 Divide zucchini and carrot between 4 serving bowls. Pour over coconut mixture. Serve topped with sprouts, coriander and lime wedges.

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