As unenthusiastic as I was while making this, I can say with sincerity that it actually was very good - probably because the zucchini acts as an almost secret background ingredient to the bold lime, curry and coconut flavors. I threw in a potato to add body and I suspect that the bisque's creamy texture is due in part to this addition.
Curry pastes and sometimes fish sauce can vary in their strength so start on the low-end of the amounts I suggested and work up from there depending on your preference. I personally added 4 tablespoons of fish sauce and 6 teaspoons of curry paste.
I spooned some Jasmine rice in which soaked up the coconut creaminess perfectly. Thin rice noodles would also be a welcome addition.
For 4-6 servings:
- 3 tablespoons canola oil
- 1 small onion, chopped
- 1 large potato, peeled and cubed
- 5 cups cubed zucchini (about 2 medium or 1 annoyingly large one)
- 1½ cups vegetable stock
- 1 can light coconut milk
- 3-6 teaspoons green curry paste
- 3-4 tablespoons fish sauce
- The juice of 1 small lime
- Steamed jasmine rice, for serving
Heat the oil in a pot over medium-high heat. Add the onion and saute for 5 minutes. Add the potato and cook for 2 minutes more. Add the zucchini and cook for another minute. Add the stock and bring to a strong simmer, covered, for 15 minutes.
Puree the mixture with an immersion blender or transfer it in stages to a blender. Blend until very smooth. Return the zucchini puree to the pot.
Over medium heat, stir the coconut milk, curry paste, fish sauce, and lime juice into the puree. Bring to a gentle simmer for 5 minutes. Taste and add more curry paste or fish sauce if desired. Simmer for 5 minutes more. Serve with the steamed rice.