Cold Red Curry Soup

Name: Cold Red Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 12 oz zucchini; 14 oz red bell peppers; 7 oz tomatoes; 3 oz yellow onion; ½ - 1 oz fresh ginger; 1 stalk fresh lemongrass; 2 garlic cloves; 1 ½ oz red curry paste; 1 ½ tbsp freshly squeezed lime juice; 14 oz canned coconut milk; 1 ½ tbsp sesame oil; 1 oz rice vinegar; 1 oz soy sauce; 1 oz brown sugar; 2 - 3 pinches ground white pepper; fresh cilantro leaves; roasted peanut, salted; 1 lime

3.3 ( 4 évaluations )

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Niveau facile

Temps de préparation 15min

Temps total 30min

Nombre de portions 4 portions

Ingrédients

12 oz zucchini (approx. 1-2), ends trimmed. If large, trimmed in a circular shape to fit the blade width
14 oz red bell peppers deseeded, cut into pieces
7 oz tomatoes cut into pieces
1 fresh red chili deseeded, roughly chopped (optionnel)
3 oz yellow onion halved
½ - 1 oz fresh ginger thinly sliced
1 stalk fresh lemongrass without hard leaves, cut into pieces
2 garlic cloves
1 ½ oz red curry paste
ou 1 ½ oz yellow curry paste
1 ½ tbsp freshly squeezed lime juice
14 oz canned coconut milk plus extra to drizzle
1 ½ tbsp sesame oil
1 oz rice vinegar
1 oz soy sauce
1 oz brown sugar
2 - 3 pinches ground white pepper
fresh cilantro leaves to garnish
roasted peanut, salted to garnish
1 lime sliced, to garnish

Infos nut.: par 1 portion
Calories: 365.2 kcal / 1528.1 kJ
Protides: 6.6 g
Lipides: 20.1 g
Glucides: 31.6 g
Fibre: 5.1 g
Graisses saturées: 14.6 g
Sodium: 475.7 mg