Ginger and Lime Courgetti Soup

ginger and lime courgetti soup

ginger and lime courgetti soup

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!


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)


  • 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


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