I normally find thinking of a dish for dinner quite stressful, especially when we have very little food in the house. However, sometimes I really enjoy it, particularly if we have say one ingredient left over in the fridge that needs using up. In this case it was a couple of courgettes. We hadn’t used our sprializer in a while and so I really want to make courgetti but I couldn’t think of what to make with it.
From simply Googling courgetti recipes, I came across this interesting Thai coconut courgetti soup
idea. The colours looked amazing in the dish and the ingredients sounded great. It’s not very often we cook with coconut milk or coconut cream, so it sounded good to make something a little different. The original recipe doesn’t call for many vegetables, but we love to pack our food full of healthy, colourful veg. So we have added a number of other ingredients ourselves, making this recipe more unique. We also added rice, which I stirred through the soup, rather than serving on the side of. I was unsure of how this would end up tasting, but it worked perfectly.
This is a beautiful dish! Not only does it look fantastic, but it tastes fantastic and smells fantastic too. It’s a dish that appeals to all of the senses and is the perfect balance between sweet and spicy. If you like food that tastes a little indulgent but has that bite of freshness with a punchy kick, then this is the recipe for you!
Ingredients (serves 3)
2 courgettes, spiralized
1 1/2 cups wild rice
1 onion, diced
1 red chilli, sliced
3 tbsp Thai red curry paste
1 large handful mushrooms, quartered
1 yellow pepper, sliced
4 spring onions, finely sliced
1x 400ml coconut milk
350ml vegetable stock
1 handful coriander, roughly chopped
1 lime, quartered
1 tbsp fish sauce (remove if vegan)
Coconut cream to serve
1. Heat a tablespoon of coconut oil in a large pan or wok on a medium heat. Add the onion and chilli (leaving a couple of slices to serve) and fry for 2-3 minutes until the onion begins to soften.
2. Add the curry paste and stir thoroughly.
3. Add the yellow pepper, mushrooms and spring onion (leave a couple of slices to serve). Cook for a further 2-3 minutes. At this point put the rice on to cook following packet instructions.
4. Add the coconut milk, vegetable stock and some of the coriander, leaving some to serve. Simmer for 10 minutes.
5. Drain the rice and add this and the courgetti to the pan. Stir through the fish sauce and juice from 2 quarters of the lime.
6. Serve with a drizzle of coconut cream, a lime wedge, a sprinkle of coriander and a couple of slices of spring onion and chilli.