Quick Curry Noodle Soup

Inspired by Curtis Stone & Matthew Kenney

Makes 2 very generous servings


coconut milk

1 cup dessicated coconut

2 cups water


vegetables

1/2 medium carrot

1x small zucchini

1/2 medium beetroot

sea salt

2 teaspoons lemon juice


soup

1-1/2 cups coconut milk

1/3 cup carrot juice

5cm (2 in) piece spring onion, white part only, roughly chopped

2 tablespoons fresh coriander, leaves and stems, chopped

1 tablespoon freshly grated ginger

1x small clove garlic, minced

1/2 medium red chilli, remove seeds if you prefer less heat

1x lime, grated zest and juice

1/2 teaspoon salt

1x avocado

1x large tomato, seeds removed and diced


to serve

coriander leaves

kaffir lime leaf, finely shredded

lime cheek


Begin by making the coconut milk - pour the water over the dessicated coconut and leave to stand for at least 10 minutes.  (Go have a cup of coffee, put your feet up, have a snooze - nobody dies!!)  After a suitable rest period, add the coconut and water to a blender, blend thoroughly (really thoroughly), and strain.


Next prepare the vegetables.  You can run the vegetables through a spiraliser to create your noodles, or if you don't have a spiraliser, a vegetable peeler that creates fine juliennes or ribbons will do just fine.  Place the carrot and zucchini noodles in a bowl, sprinkle with a pinch of sea salt and a teaspoon lemon juice, toss well and set aside to soften slightly while you prepare the broth.  Do the same thing with the beetroot noodles, keeping them in a separate bowl from the other vegetables so that the beetroot doesn't turn everything pink.


Now, onto the broth.  Put all of the soup ingredients, except the avocado and tomato into a tall jug or deep bowl.  Using an immersion blender, blend everything until smooth.  Add the avocado and blend again, at which point the broth will thicken up.  Lastly, add the tomatoes and blend until smooth.


To serve, arrange a pile of the vegetable noodles in a bowl, and pour the broth around the noodles.  Garnish with a few coriander leaves and finely shredded kaffir lime leaf.  Serving a lime cheek on the side would also be a nice addition.

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