Thai Zucchini Soup

by Here's one for those non-meat eaters out there. Chunky, zingy, and spicy soup with a thin broth, perfect over brown rice to make a real meal out of it. Prep Time: 20 minutes Cook Time: 15 minutes Yield: 4-6 Ingredients: ⦁ 2T coconut oil or clarified butter ⦁ 1C shallots (or onion), sliced ⦁ 1-2T green curry paste, to taste ⦁ 1 can coconut milk ⦁ 6 medium zucchini, roughly chopped ⦁ 1C water, plus extra if needed ⦁ Juice of 1 lime ⦁ cooked brown rice (or other grain) ⦁ Topping Ideas: ⦁ basil oil ⦁ roasted cherry tomatoes ⦁ toasted nuts/seeds ⦁ fresh herbs and extra squeezed lime juice ⦁ Salt Instructions: 1. 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. 2. 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 mins or so). 3. 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. 4. Serve over a scoop of brown rice, topped with any of the toppings suggested, or experiment with your own ideas.