Whiz up your own flavour paste in 30 seconds to create this creamy spiced sweet and sour soup. Keep it low-carb with zucchini noodles and your choice of protein.
When dealing with leftovers, I have to act like a parent sneaking vegetables into their toddlers’ food. I hate when food goes to waste, but I’m also petulantly resistant to eating the same thing two days in a row. Because of this, I’m always looking for ways to reimagine yesterday’s food into a new dish. This soup makes the the perfect weeknight dinner when there’s meat left over from a Sunday roast. The spicy curry and coconut flavours are a world away from the flavours of a classic roast so I can successfully trick myself into forgetting I’m eating leftovers.
There are no plans for Cheesecake for Breakfast to become a “low-carb” blog, but as mentioned in my last post, Mischa’s sports performance diet means I am making a lot LCHF meals. With full fat coconut cream and low-carb zoodles, this soups fits the brief. The red bell pepper in the curry paste provides sweetness that would otherwise come from added sugar. If you need those carbs though, feel free to sub the zoodles with rice or udon noodles.
- Use any cooked meat you have e.g. roast chicken, pulled pork, rare sliced beef. Or if you don’t have any, go vege and add a soft boiled egg instead.
- If you’re making this recipe as part of a LCHF diet, make sure you use full fat coconut cream and beef stock with no added sugar.
- Don’t skip frying the paste before liquid is added – this step ensures the onion and pepper are properly cooked, removing any bitterness from the final broth.
- You can make the broth the day before and heat it up when ready to eat – it will taste even better the next day.
- If only cooking for two, make the full recipe and freeze the extra broth. I freeze it inside a ziplock bag for easy transfer into a saucepan without having to wait for it to defrost first.
- 1 onion peeled and quartered
- 1 red bell pepper deseeded and quartered
- 1 inch fresh ginger skin removed
- 2 cloves garlic peeled
- 3 t curry powder
- 1/2 red chilli pepper deseeded
- 1 T fish sauce or sub with 1t of salt
- 1 T coconut oil
- 1 litre beef stock
- 1 can coconut cream
- 2 T fresh lime juice
- 2 large zucchinis spiralised
- 600 grams roast pork cooked and sliced - or chicken / beef
- 1 cup fresh herbs to garnish e.g. mint & coriander
- 1 lime cut into wedges to garnish
Place onion, red pepper, ginger, garlic, curry powder, chilli and fish sauce in the jug of a bullet blender and whiz to a smooth paste.
Heat coconut oil over low-med heat in medium sized saucepan. Pour in curry paste and cook, stirring for 5 minutes until paste deepens in colour.
Add stock, coconut cream, lime juice and stir to combine. Bring to a gentle simmer, cover with lid and leave to cook over a low heat for 30mins. Taste, and add more lime or fish sauce (or salt) to suit your preferences.
When ready to serve, divide the spiralised zucchini noodles and cooked meat between four bowls and pour hot broth over top. Garnish with fresh herbs and a wedge of lime.