Thai Zucchini Soup
- 2 tablespoons coconut oil oil or clarified butter
- 1 cup sliced shallots (or onion)
- 1-2 tablespoons green curry paste, or to taste
- 1 can coconut milk (full fat)
- 6 medium zucchini, loosely chopped (5 cups)
- 1 cup water, plus more if needed
- juice of one lime
- 1 cup brown rice (or other grain) + 1 1/2 cups water
- topping ideas: basil oil, roasted cherry tomatoes, toasted nuts/seeds, quick pickled shallots, lots of lime, fresh herbs (coriander, basil)
- Bring rice and one and a half cup of water to a boil. Cover, and reduce to a slow, steady simmer. for 30 minutes. Let the cooked rice sit aside for 10 minutes, still covered, then remove the lid, and fluff the grains with a fork.
- While the rice is cooking heat the coconut oil in a large saucepan over medium-high heat, stir in the shallots and a couple generous pinches of salt, and sauté until soft.
- Stir in the green curry paste along with a dollop of cream from the top of the coconut milk. Stir well, and sauté for another minute or so, until fragrant.
- Stir in the zucchini with another couple of pinches of salt, and sauté, being careful not to brown, until the zucchini is tender 5-7 minutes, or so.
- Add the remaining coconut milk and the water, let everything come up to a simmer, and remove from heat. Season the soup with the juice of lime, and salt to taste. It's all about balance here, and the soup should be brothy with strong coconut-lime flavor.
- Serve over a scoop of brown rice, topped with any (or all!) of the toppings suggested, or experiment with your own ideas.
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