This warm, comforting and creamy soup is everything right now. Flavoured with Thai red curry paste and lemon myrtle, it’s packed full of flavour (and healthy too!!)
In this recipe Marie has simmered a dried lemon myrtle leaf in the soup, like you would a bay leaf.
Lemon myrtle is such an amazing ingredient because its flavour profile is so similar to lemon, but without the acidity! Use it whenever a recipe calls for lemon, lemongrass, or even Bay leaves and see how it adds an incredible depth of flavour!
1 medium onion, diced
2 tbsp Thai red curry paste
2 garlic cloves, minced
1 litre chicken stock*
1/4 cup coconut milk
1 tbsp fish sauce*
1 tsp brown sugar**
2 dried lemon myrtle leaves
Salt & pepper, to taste
Coconut milk, coriander, sesame seeds, chilli flakes & dried lemon myrtle powder (optional garnish)
*This recipe can easily be made 100% vegan. Simply replace the chicken stock with vegetable stock and the fish sauce with soy sauce.
**Any sweetener can be used in place of brown sugar
Looking to try Lemon Myrtle? Request a sample.