For some reason when my husband is overseas I am the most ambitious in the kitchen. Maybe it’s because I know that I have to do all the cooking (he’s an excellent cook and does a huge share of the cooking when he’s home) so I figure why not try a whole bunch of new recipes. One of Luke’s gifts in the kitchen is being able to open the fridge, see what’s there and make something amazing off the cuff. I’ve always wanted to be better at that. Here I’m using leftover rice that I saved from yesterday’s chicken curry.
I’ve also become more regular with having the kids try new veggies in a variety of dishes and with different flavor profiles. Something I’m trying to instill in them, if you don’t like something one way doesn’t mean you won’t like it this way. Or as Daniel Tiger would say, “You have to try new food ‘cuz it might taste gooooood.” I know you just sang that with me.
So here we have a savory summer soup with the creaminess of coconut and the zing of lime juice. Perfect even on a blazing hot day like today.
- 2 tbsp coconut oil
- 1½ cup sliced shallots (or onion)
- 2 tbsp green curry paste
- 1 can coconut milk (full fat)
- 6 medium zuchinni, cut lengthwise and then into slices (about 5 cups)
- 1 cup water, more if needed
- juice of 2 limes
- cooked rice (or other grain, I use what's leftover)
- top with cilantro (coriander) and sesame seeds. Other topping ideas: basil oil, roasted cherry tomatoes, toasted nuts/seeds, quick pickled shallots, lots of lime, fresh herbs (coriander, basil)
- 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 8-10 minutes, or so. Add the remaining coconut milk and the water, let everything come up to a simmer, and remove from heat.
- Season each bowl with the juice of ¼ 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 rice, topped with any (or all!) of the toppings suggested, or experiment with your own ideas.