Thai zoodle soup with eggplant and peanuts (vegan and gluten free).

Thai zoodle soup with eggplant and peanuts

Spiralized zucchini, sweet potato and carrot in a hot red Thai curry soup, with chunks of silken eggplant and crunchy peanuts.
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Course: Main meals
Cuisine: Gluten free, Vegan
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 1
Calories: 948kcal
Author: Quite Good Food

Ingredients

Per person/serving:

  • 1 carrot, peeled
  • 1 zucchini, ends trimmed
  • 1/2 an orange kumara, (sweet potato) peeled
  • 1 long Asian eggplant or small round eggplant, thickly sliced into chunks
  • 3 tbsp cooking oil
  • 1 clove garlic, crushed or finely grated
  • 1 knob fresh ginger, finely grated
  • 1 kaffir lime leaf, optional
  • 3 tbsp red Thai curry paste, check label if vegan
  • 1 1/2 cups vegetable stock
  • 1/2 cup light coconut cream
  • 2 tbsp peanuts, dry toasted

Optional garnishes:

  • Spring onion, thinly sliced
  • Red chilli, deseeded and thinly sliced
  • Kaffir lime leaf, thinly sliced
  • Lime wedges, for squeezing

Instructions

  • Begin by spiralizing your zucchini, carrot and sweet potato. Set aside in separate piles.
  • Heat a frypan to a moderate heat and fry eggplant in 2 tbsp cooking oil until deep golden brown on all sides. Season with salt and set aside to drain on kitchen towels.
  • Heat remaining 1 tbsp cooking oil in a deep frypan or saucepan. Add garlic and ginger and cook for 30 seconds or so until fragrant.
  • Add curry paste and kaffir lime leaf and cook for 1-2 minutes, until fragrant. Curry pastes vary a lot in their intensity, so if you know you don't like too much heat start with less (maybe 1-2 tbsp) as you can always add more later on if needed.
  • Add vegetable stock and bring to a simmer. Taste and add more curry paste if needed.
  • Add coconut cream and bring back up to heat.
  • Add sweet potato spirals and cook for 2 minutes.
  • Add carrot spirals and cook for 1 minute.
  • Add zucchini spirals and cook for about 30 seconds - just enough to heat them through.
  • Ladle soup and spirals into a deep bowl. Add eggplant into the broth around the edges and sprinkle with peanuts. Add garnishes and serve immediately.

Notes

Serves 1 but can easily be multiplied to suit more people. If you're multiplying the recipe use common sense with the cooking oil. You probably won't need to double or triple it - use as little as you can get away with to fry the eggplant, for example.
You could also add tofu or another protein of your choice to make this a more substantial meal.

Nutrition information

Calories: 948kcal | Carbohydrates: 50.4g | Protein: 14.2g | Fat: 80.1g | Saturated Fat: 20.7g | Fiber: 16.7g
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