2tspcoconut butter, (aka creamed coconut or coconut manna)
1small courgette, , grated into noodles (see animation in post) or spiralized
a handful of baby spinach
toppings: handful of fresh coriander, , wedge of lime, toasted sesame seeds, chilli flakes sliced shallot
In the bottom of a medium jar (you’ll need a jar which has a good seal on the top), place the curry paste and coconut butter. Layer the grated courgette and spinach leaves on top.
Take a small piece of cling film and place your chosen toppings on top. Wrap the cling film up around the toppings, twisting it together to make a little pouch of goodies. Place this on top of the spinach in the jar. Seal the jar with the lid.
Remove the cling film pouch from the jar. Pour in a mugful (about 250ml) of just-boiled water and stir together well. Unwrap the pouch and sprinkle the soup with the toppings.
- inspired by Hugh Fearnley-Whittingstall's recipe from River Cottage Veg Every Day! and Serious Eats