Chilled soup is a refreshing lunch. I made mine vegetarian, but you can add eggs, chicken, or shrimp if you like. Substituting zucchini noodles for regular noodles really cuts the calories!


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SERVES 2

You will need:
1 can coconut milk
1 tablespoon red curry paste, or to taste
2 cups chicken or vegetable stock
juice from 1/2 lime
1 1-inch piece of peeled ginger
2 garlic cloves, sliced
soy sauce to taste
2 small summer squash or zucchini, thinly spiraled
2 scallions, thinly sliced
1 carrot, peeled and julienned
1/2 cucumber, julienned
1/2 red chili, thinly sliced
fresh mint
  1. In a large pot, bring to a boil the coconut milk, curry paste, stock, lime juice, ginger, and garlic.
  2. Reduce heat to medium and simmer for 5 minutes. Taste and season with soy sauce.
  3. Strain broth into two heatproof bowls and set aside cool.
  4. Bring a pot of salted water to a boil, and blanch the squash for 20 seconds. Then place immediately in an ice bath.
  5. Add squash, scallions, carrots, cucumber, and chili to cold broth. Garnish with mint and serve.

TIP:

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Chilled soup is a refreshing lunch. I made mine vegetarian, but you can add eggs, chicken, or shrimp if you like. Substituting zucchini noodles for regular noodles really cuts the calories!
Photography by Paul Lowe

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