This ginger and lime courgetti soup is such a comforting dish and it can be ready in 15 minutes making it a great last minute meal! Using courgetti instead of regular noodles makes this a light but filling, low carb meal. If you don’t eat meat this recipe is also delicious with tofu, I’ve tried it so many times!
INGREDIENTS:
1 tsp garlic infused olive oil (or coconut oil)
1 red chilli
1 tsp grated ginger
100g turkey breast
1 tbsp fresh chives, chopped
½ red pepper
50g beansprouts
1 medium courgette
1 tsp cider vinegar
500ml boiling water
½ tbsp tamari
½ lime juice
1 tsp brown rice miso paste
½ tsp ground coriander
½ tbsp fresh coriander, chopped
Sesame seeds & chilli flakes to garnish (optional)
METHOD:
- Spiralise the courgette and mix in a bowl with the cider vinegar
- Heat the oil in a frying pan over a medium heat
- Finely chop the chilli and add to the pan with the ginger, fry for 1 minute
- Cut the turkey into thin strips and add to the pan, fry for 2 minutes until the outside of the turkey is no longer pink
- Cut the pepper into strips and add to the pan along with the chives and beansprouts, then fry for a further minute
- Add the tamari, lime juice, miso, ground coriander and 300ml of the water to the pan and simmer for 4 minutes
- Place the courgetti in a bowl, pour over the contents of the pan and top up with some of the extra water if needed
- Sprinkle over the fresh coriander, sesame seeds and chilli flakes