Red Curry Zoodles
Zoodle Curries have quickly turned into one of our favourite go-to meals and are a must during those colder evenings. What we love about this dish is that you can add whatever veggies and protein you want or have lying around! We used dried soya pieces which we had in our larder as this was convenient for us but you can use salmon or tofu too. Whatever you fancy!
We make a super savoury broth flavoured with Miso, Garlic and Ginger. Courgette zoodles make the perfect swap for noodles or rice and the soya chunks add protein to the dish. An array of veggies complete the dish and give it both colour and flavour.
SERVING AMOUNT – 2
TOP TIP – Use a spiraliser to get those noodle-like shapes on your courgettes!
INGREDIENTS (Soup)
1 tsp ginger
2 cloves garlic
½ red onion
1 tsp Miso paste
400 ml coconut milk
INGREDIENTS (Veggies)
½ head of broccoli (steamed)
½ an onion
1 courgette
6/7 sugar snap peas
½ a red pepper
a handful of edamame beans
a handful of soya beans or whatever protein you plan to use
2 or 3 radishes
INGREDIENTS (Red Curry Paste)
1/2 tbsp tomato purée
1/2 tbsp lemongrass
1/2 tbsp Ginger
1 tbsp lime juice
1 tsp sugar
2 cloves garlic
2 red chillis
1 tsp chili powder
1 tsp Kashmiri red chili powder
2 baby shallots
1 tbsp water
METHOD
Prep all the ingredients needed for the curry paste and blend them together in a blender or pestle and mortar.
In another blender, add 1 tsp of ginger, 2 cloves of garlic, and ½ a red onion to form another paste.
In a pan on medium heat, start by adding the second paste you made and fry for 2 minutes before adding the red curry paste you made earlier.
Add the miso and coconut milk and cook on low for about 20 minutes until the soup gets nice and fragrant.
Start chopping your vegetables and spiralizing your courgette to get it ready to go into the broth.
Plate up! Add your soup into a bowl and place the chopped vegetables and protein source all around the broth. Garnish with coriander and a wedge of lime and enjoy!