Thai Tomyum zoodle soup

Name: Thai Tomyum zoodle soup
Prep time: 20 min
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Ingredients: 1000 g zucchini; 20 g extra virgin olive oil; 1 - 2 fresh long red chilli; 2 garlic cloves; 1 ½ tbsp red curry paste; 3 stalks lemongrass; 1 tsp sea salt; 1 tbsp Vegetable stock paste; 1 tbsp fish sauce; 1200 g water; 100 g canned baby corn; 200 g peeled, large raw prawn; 100 g beef fillet steak; 4 eggs; 30 g lime juice; 80 g pouring (whipping) cream; 4 tbsp fresh coriander; 2 fresh chilli; 1 lime

5.0 3 ratings

Prep. 20 min

Total 45 min

4 portions

Ingredients

zucchini ends trimmed, 4-5 cm diameter, to fit through feeder tube (see Tip)
1000 g
extra virgin olive oil
20 g
fresh long red chilli trimmed, deseeded if preferred and cut into halves
1 - 2
garlic cloves
2
red curry paste
1 ½ tbsp
lemongrass
3 stalks
fresh galangal (optional)
5 g
makrut lime leaves (optional)
3
white sugar (optional)
1 tsp
sea salt
1 tsp
Vegetable stock paste
1 tbsp
fish sauce
1 tbsp
water
1200 g
canned baby corn
100 g
peeled, large raw prawn
200 g
beef fillet steak or chicken breast, cut in thin strips (approx. 0.5 cm thick)
100 g
eggs
4
lime juice
30 g
pouring (whipping) cream
80 g
fresh coriander leaves only, thinly chopped
4 tbsp
fresh chilli thinly chopped
2
lime thinly sliced
1