Thai Tomyum Courgetti Soup

Name: Thai Tomyum Courgetti Soup
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 1000 g courgettes; 2 garlic cloves; 1 ½ Tbsp red curry paste; 20 g vegetable oil; 3 stalks fresh lemon grass; 5 g fresh galangal; 3 makrut lime leaves; 1 tsp fine sea salt; 2 heaped Tbsp vegetable stock paste, homemade; 1 Tbsp fish sauce; 1200 g water; 100 g tinned baby corn; 200 g large raw prawns, peeled; 100 g beef fillet steak; 4 medium eggs; 30 g lime juice; 80 g whipping cream; 1 lime; 4 Tbsp fresh coriander; 2 fresh chillies

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Difficulty easy

Preparation time 20 min

Total time 45 min

Serving size 4 portions

Ingredients

1000 g courgettes, ends trimmed, if large, trimmed in a circular shape to fit blade width
2 garlic cloves
1 ½ Tbsp red curry paste
20 g vegetable oil
3 stalks fresh lemon grass, bruised
5 g fresh galangal, peeled, cut in round slices (2 mm)
or fresh root ginger, peeled, cut in round slices (2 mm)
3 makrut lime leaves
1 tsp caster sugar (optional)
1 tsp fine sea salt
2 heaped Tbsp vegetable stock paste, homemade
or 2 vegetable stock cubes (for 0.5 l each), crumbled
1 Tbsp fish sauce
1200 g water
100 g tinned baby corn
200 g large raw prawns, peeled
100 g beef fillet steak, cut in thin strips (approx. 0.5 cm thick)
or 100 g chicken breast fillet, cut in thin strips (approx. 0.5 cm thick)
4 medium eggs, separated
30 g lime juice
80 g whipping cream
1 lime, thinly sliced
4 Tbsp fresh coriander, thinly chopped
2 fresh chillies, thinly chopped

Nutrition: per 1 portion
Calories: 1206.1 kJ / 288.3 kcal
Protein: 16.4 g
Carbohydrates: 19.1 g
Fat: 17.3 g
Saturated Fat: 6.7 g
Fibre: 4.1 g
Sodium: 1316.8 mg