coconut curry soup with fish

I hadn't made enough food for supper tonight, so I whipped this up to fill in the corners.  ML loved it.

• 2 French shallots, finely chopped
• 2 cloves of garlic, minced
• 1 tbsp butter
• pinky finger sized piece of fresh ginger, peeled
• 1 tbsp curry powder
• small pinch of cayenne pepper
• 2 cups chicken stock
• 1 can coconut milk
• 1 carrot, julienned
• 1 small zucchini, julienned
• about 200 g frozen haddock fillets
• about 1/2 cup cooked basmati rice
• juice of one lime
• handful of coriander leaves

Sweat the shallots and garlic in the butter.  Add curry powder and fry for a minute.  Add pepper, ginger, stock, coconut milk, carrot and zucchini and bring to a boil.  Cook for 10 minutes.  Add fish and rice and return to boil.  Cover and simmer for about 10 minute until fish is cooked through and flakes apart.  Add salt to taste (about 1 tsp) and the lime juice and garnish with coriander.

I had baked some sweet potatoes in their jackets while making this soup (about an hour at 400 F) and found spoonfuls of the sweet potatoes complimented the soup well.