COCONUT AND ZUCCHINI NOODLE SOUP

SERVES: 4

INGREDIENTS:

● 3 zucchini

● 1 carrot

● 1 tbsp vegetable oil

● 1/4 cup Thai red curry paste

● 2 x 400ml cans coconut milk

● 1 tsp chicken-style stock powder

● 1 tbsp brown sugar

● 1 tbsp fish sauce

● 1 tbsp 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

Using a vegetable spiraliser, cut zucchini and carrot into long, thin noodles. Set aside until required.

1. 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.

3.

Divide zucchini and carrot between four serving bowls. Pour over coconut mixture. Serve topped with sprouts, coriander and lime wedges.

Recipe: Liz Macri