QUICK THAI GREEN CURRY COURGETTE SOUP


I once had a soup business at work as a sideline. It would seem that my soups were cheaper, tastier and healthier  than crappy sandwiches the local area offered. Making full bodied tasting soups runs in my family as, my mum, sister, grandma have for many years created soups every which way and served up at a family gathering.  I love soups with a great depth of flavour and tastes better than a watery broth. Soup after all should be as good as any other dish out there and a bowl can be a full meal. As for this creation it’s, quick, easy and delicious, a one-pot wonder that even the most nervous or inexperienced cook can create. I always recommend preparing this soup the day the before allowing for the flavours to all meld together. It makes for an interesting starter and or a great filling lunch. Serve with some crusty bread and lashing of butter, and you have a meal for minimal cash. If you found this soup recipe exciting then PLEASE check out some of my other cheap but exciting soup recipes on my blog JEWISH BEAN AND BARLEY – http://wp.me/p2PGg2-4C LEEK POTATO, COURGETTE & PARSLEY – http://wp.me/p2PGg2-cg BUTTERNUT SQUASH, CARROT & KAFFIR LIME – http://wp.me/p2PGg2-9A QUICK LAMB, WHITE BEAN, TOMATO & KALE SOUP – http://wp.me/p2PGg2-76 INGREDIENTS Serves 6

  • 1-2 tbsp Vegetable oil or light olive oil
  • 3 large white onion,
  • 8 courgettes. Roughly chopped,
  • 5 celery sticks, roughly chopped,
  • 1 large potato,peeled roughly chopped. or 5-6 small potatoes
  • 30g red lentils
  • 3 kaffir lime leaves -frozen/ fresh ideally
  • 1 jar Thai green curry paste. (220ml)
  • 1 can of coconut milk (400ml)
  • 500ml of chicken or vegetable stock

METHOD Place veg in a heavy bottomed pan. Add oil sauté onion, courgette, celery and potato for 10 min on low heat till softened. Add Curry paste and cook for 5 min, stir. Add stock, lentils and kaffir lime leaves, simmer for 20 min until lentils cooked. Make sure all veg are covered you may need to add more to thin out.Cool, blend add back into pan and taste for seasoning.

KAFFIR LIME LEAVES I keep these in the freezer and use them when needed. They really do last a long time. http://www.thai-food-online.co.uk/shopping/shopexd.asp?id=401&gclid=CImG2azH5sACFQcHwwodzr8AsA#.VBibLGRdVIU THAI GREEN CURRY PASTE Not all are vegetarian, but this one is and i used it in this soup. Taste each paste before cooking, as they will vary in heat and you don’t want to create a soup no one can eat, because its too spicy. http://www.tesco.com/groceries/product/details/?id=261105536

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