Cold Red Curry Soup

Name: Cold Red Curry Soup
Prep time: 15 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portion
Ingredients: 340 g zucchini; 395 g red bell pepper; 200 g tomato; 85 g onion; 15 - 30 g ginger, fresh; 1 stalk lemon grass, fresh; 2 garlic cloves; 45 g red curry paste; 1 ½ tbsp lime juice; 395 g coconut milk; 1 ½ tbsp sesame oil; 30 g rice vinegar; 30 g soy sauce; 30 g brown sugar; 2 - 3 pinch white pepper, ground; coconut milk, canned; cilantro, fresh; peanut, roasted (in oil or dry), salted; 1 lime

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Prep. 15 min

Total 30 min

4 portion

Ingredients

zucchini (approx. 1-2), ends trimmed. If large, trimmed in a circular shape to fit the blade width
340 g
red bell pepper deseeded, cut into pieces
395 g
tomato cut into pieces
200 g
red chilli, fresh (optional) deseeded, roughly chopped
1
onion halved
85 g
ginger, fresh thinly sliced
15 - 30 g
lemon grass, fresh without hard leaves, cut into pieces
1 stalk
garlic cloves
2
red curry paste
45 g
45 g Thai yellow curry paste
lime juice
1 ½ tbsp
coconut milk
395 g
sesame oil
1 ½ tbsp
rice vinegar
30 g
soy sauce
30 g
brown sugar
30 g
white pepper, ground
2 - 3 pinch
coconut milk, canned to drizzle
cilantro, fresh to garnish
peanut, roasted (in oil or dry), salted to garnish
lime sliced, to garnish
1