Sunday, August 22, 2010
2 tbsp Basil, fresh
2 c. Chicken (or vegetable) broth, low sodium
2-3 tsp Curry powder
1 tsp Hot chilli sauce
400 mL Coconut milk
Wash and cube the zucchini. Place the zucchini in the blender or food processor, along with the basil and chicken broth. Puree until the zucchini are fine and creamy.
Transfer the soup to a large pot. Add the curry powder and the hot chilli sauce. Bring the soup to a boil. Once the soup starts boiling, reduce heat and continue to simmer for anoterh 30 min. If the soup is too thick, you can add some water.
When the zucchini is cooked, stir in the coconut milk and warm up the soup, but do not boil.
Serve with 1/2 tsp hot chilli sauce for extra heat!!
If you are looking for quick recipe to impress a friend on a spur of the moment, this soup is for you. Prep time is minimal and it's mostly hands-free cooking. The combination of curry and coconut is classic and super tastey. Zucchinis are light tasting vegetables but the coconut milk and curry made up for its mildness; not to mention this is a great way to get some vegetable into a meal.
This soup makes a great starter for proper multi-course meal but it also made wonderful leftovers the next day. I ate it as the main course and I threw in some rice to make it a little more filling.
I used this Chinese garlic chilli sauce which is something I always have in my fridge. It goes well with Hubby's favourite noodles and dumplings; I also love using it stir-fries or in any recipes that ask for a bit of a zing. I found 1 tsp of this chilli sauce in this zucchini soup gives the soup a subtle kick and it was perfect. However, you can add more according to your desired taste.