Cool Thai curry soup

Cool Thai curry soup

By
From
Cook for Your Life
Serves
4
Photographer
Gorta Yuuki (studio) and William Meppem (location)

This is a refreshing soup to enjoy cold on a hot day, and a good starter to an Asian main course. I like to serve it before chicken tenderloin skewers. By not cooking the soup but blending it in a food processor instead, the big, fresh flavours of the raw ingredients really come through.

Ingredients

Quantity Ingredient
1 litre coconut water
3 garlic cloves, roughly chopped
4cm piece of ginger, peeled and roughly chopped
3 coriander roots, cleaned
80ml lemon juice
3 tablespoons soy sauce
2 tablespoons olive oil
1 tablespoon curry powder
1 teaspoon ground turmeric
1/4 cup coriander leaves
1/4 cup mint leaves

Method

  1. Place all the ingredients except the coriander and mint leaves in a food processor and blend for 5–6 minutes, or until smooth. Leave in the food processor for 10 minutes to allow the foam to settle on top. Use a large spoon to skim off the foam. Ladle into serving bowls and garnish with the coriander and mint.

Tags:
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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