1 tbsp coconut oil
1 shallot, minced
2 cloves garlic, crushed and minced
1 serrano chili, seeded and minced
2 tbsp cilantro stems, minced
1 tbsp Thai green curry paste
1 tsp brown sugar
1-2 tsp fish sauce or soy sauce
1 can coconut milk
5 zucchini, coarsely chopped
2 tbsp cilantro leaves, chopped
1/4 cup puffed quinoa
1/4 cup microgreens
1/4-1 cup water
Heat coconut oil over medium heat in large pot. Add shallot, garlic and serrano and cook until tender, about 5 minutes. Add cilantro stems and cook 1 minute.
Add curry paste and stir to mix. Add coconut milk 1 large spoonful at a time, mixing in completely before adding the next.
Add sugar and 1 tsp fish sauce and bring to boil. Add zucchini and cook just until tender, about 8 minutes.
Using an immersion blender, coarsely blend the soup. Taste and add more fish sauce if it needs more salt. Add water if needed to think it out.
Stir in cilantro leaves. Top with puffed qunioa and microgreens and serve immediately.
Makes 2 servings as a main or 4 as a starter.
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