A perfect dinner for the first week of school -- quick, nourishing, not too heavy after a warm day, but just soupy enough for the first cooler nights. It comes together in less than half an hour and uses those zucchini you know you've got laying around. (You do want small-to-medium zukes, though, not the baseball bats.)
Inspired by a recipe from 101cookbooks.
coconut oil, ghee, or olive oil
1 medium onion or 2-3 shallots, diced small
3 zucchini or summer squash, halved and sliced
kernels from 1-2 ears of corn (or about 1 cup frozen)
1 heaping T Thai green chili paste
1 can coconut milk
2 cups chicken or vegetable stock or water
1-2 cups leftover diced chicken or shrimp (you could probably sub tofu as well, but we haven't tried it)
juice of 2 limes
2-4 T fish sauce
For garnish:
lime wedges
chopped fresh basil and/or cilantro
roasted peanuts
roasted cherry tomatoes (see below)
Saute the onion in coconut oil with a dash of salt until just turning golden. Stir in the chili paste and enough coconut milk to keep it from sticking, and cook a minute or so. Add the zukes and shrimp, if using, and cook another few minutes, stirring, then add the rest of the coconut milk, broth, corn, and chicken, if using. Bring to a simmer until everything is warmed (if using shrimp or raw meat, be sure it is cooked through). Add lime juice and fish sauce and taste for seasonings -- I added some additional salt and lime powder to punch up the flavor.
Serve over rice or noodles, if desired (we've enjoyed it without), and top each bowl with garnishes of choice.
To make roasted cherry tomatoes:
Preheat broiler on high. Spread tomatoes on a rimmed sheet pan and drizzle with olive or grapeseed oil. Broil under high heat for 10-15 minutes, giving the pan a shake every few minutes, until the tomatoes split open and char. Sprinkle with salt and serve. (Be careful, they'll be really hot inside!)
coconut oil, ghee, or olive oil
1 medium onion or 2-3 shallots, diced small
3 zucchini or summer squash, halved and sliced
kernels from 1-2 ears of corn (or about 1 cup frozen)
1 heaping T Thai green chili paste
1 can coconut milk
2 cups chicken or vegetable stock or water
1-2 cups leftover diced chicken or shrimp (you could probably sub tofu as well, but we haven't tried it)
juice of 2 limes
2-4 T fish sauce
For garnish:
lime wedges
chopped fresh basil and/or cilantro
roasted peanuts
roasted cherry tomatoes (see below)
Saute the onion in coconut oil with a dash of salt until just turning golden. Stir in the chili paste and enough coconut milk to keep it from sticking, and cook a minute or so. Add the zukes and shrimp, if using, and cook another few minutes, stirring, then add the rest of the coconut milk, broth, corn, and chicken, if using. Bring to a simmer until everything is warmed (if using shrimp or raw meat, be sure it is cooked through). Add lime juice and fish sauce and taste for seasonings -- I added some additional salt and lime powder to punch up the flavor.
Serve over rice or noodles, if desired (we've enjoyed it without), and top each bowl with garnishes of choice.
To make roasted cherry tomatoes:
Preheat broiler on high. Spread tomatoes on a rimmed sheet pan and drizzle with olive or grapeseed oil. Broil under high heat for 10-15 minutes, giving the pan a shake every few minutes, until the tomatoes split open and char. Sprinkle with salt and serve. (Be careful, they'll be really hot inside!)
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