Easy Thai Mushroom Zoodle Soup
This speedy, delicious bowl courtesy of Califia Farms blends two different plant milks for a smooth, moreish texture.
Ingredients:3 tbsp vegan butter, or coconut oil
2 tbsp garlic
75g diced onion
300g baby bella mushrooms, sliced
1 tsp fresh ginger, grated
1 jar Thai Kitchen red curry paste
1 tin full-fat coconut milk
120ml unsweetened almond milk
475ml vegetable stock
2-3 small/medium courgettes, spiralised
avocado, fresh lime and coriander, to serve
- In large saucepan melt the butter/oil, then add the garlic and cook on a medium-high heat until the garlic becomes fragrant, about one minute, stirring constantly. Add the onion and mushrooms, then continue stirring as the onion, ginger and mushrooms cook down, about 3-5 minutes.
- Add the curry paste and stir to combine, then add the coconut milk, almond milk and vegetable stock. Stir and let it simmer for approximately 20 minutes.
- Place your courgette noodles (zoodles) in a bowl and pour the hot soup on top. Let it sit for about three minutes or so, and the courgette noodles will cook just a bit. Serve with fresh avocado, a squeeze of lime juice, and some fresh coriander.