2 tsp. olive oil
1 large onion, finely chopped
1 leek, thinly sliced
1 garlic clove, thinly sliced
4 cups water
1 zucchini, about 7 oz., peeled and chopped
4 tbsp white rice
2-inch piece of lemongrass
2 lime leaves
1 cup fresh cilantro leaves and soft stems
salt and pepper
finely chopped bell pepper or red chilis, to garnish
1.) Heat the oil in a large pan over medium heat. Add the onion, leek, and garlic, cover and cook for about 4-5 minutes, stirring frequently, until the onion is softened.
2.) Add the water, zucchini, and rice with a large pinch of rice and some pepper. Add the lemongrass and lime leaves. Bring just to a boil, then reduce the heat ot low. Cover and simmer for about 15-20 minutes, until the rice is soft and tender.
3.) Add the cilantro leaves, pushing them down into the liquid. Continue cooking for 2-3 minutes, until they are wilted. Remove the lemongrass and lime leaves.
4.) Let the soup cool slightly, then transfer to a blender or food processor and puree until smooth.
5.) Scrape the soup into a large container. Season to taste with salt and pepper. Cover and refridgerate until cold.
6.)Taste and adjust the seasoning. For a more spicy soup, stir in a little chili paste to taste. For a thinner soup, add a small amount of iced water. Ladle into chilled bowls and garnish with finely chopped bell pepper and/or red chilis.
Recipe makes four servings.
This recipe came from Practical Simple Thai. I typed it up myself.