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Cold curry cucumber soup
 
 
4 ServingsPTM70 min

Cold curry cucumber soup


Cold soup of cucumber, coriander, leaf spinach, with Thai green curry powder, fresh ginger, coconut cream, fish sauce, lime juice and bean sprouts.

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Directions

  1. Peel the cucumber and cut into pieces. Pick the leaves from the coriander. Peel the ginger.
  2. Put the stalks of the coriander with half of the coriander leaves in the bowl of the blender.
  3. Add the cucumber, spinach, curry powder, ginger, coconut cream, fish sauce and water and puree until smooth.
  4. Season to taste with the lime juice and let the soup in the fridge in about 1 hour through and cold.
  5. Pour the soup into 4 bowls and divide the bean sprouts and the remaining coriander leaves.


Nutrition

215Calories
Sodium0% DV1.365mg
Fat25% DV16g
Protein14% DV7g
Carbs3% DV9g
Fiber16% DV4g

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