Thai Green Curry Soup with Courgette & Tofu
Giant couscous and golden halloumi sit over roasted vegetables, dressed with lemon zest, olive oil, oregano, mint and parsley.
- 300 g firm tofu
- 400 ml coconut milk
- 300 ml vegetable stock
- 200 g courgette
- 1 whole green chilli
- 3 whole garlic clove
- 15 g fresh ginger
- 20 g fresh coriander
- 20 ml lime juice
- 2 tsp fish sauce
- 5 g palm sugar
- 10 g Thai basil leaves
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Add to a shopping listHow the shopping list works →- Step 1
Press tofu between paper towels for 10 minutes to remove excess moisture, then cut into 2cm cubes.
- Step 2
Slice courgette into half-moons (about 5mm thick). Finely chop garlic, ginger, and green chilli.
- Step 3
Heat a large saucepan over medium heat. Add garlic, ginger, and chilli, stirring constantly for 1 minute until fragrant.
- Step 4
Pour in coconut milk and vegetable stock, bring to a gentle simmer.
- Step 5
Add courgette slices and tofu cubes, simmer for 8-10 minutes until courgette is tender.
- Step 6
Season with fish sauce, palm sugar, and lime juice. Taste and adjust seasoning.
- Step 7
Stir in fresh coriander and Thai basil just before serving.
- Step 8
Ladle into bowls and serve hot.
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