THAI ZUCCHINI-COCONUT SOUP
A Southeast Asian-inspired zucchini purée has coconut milk and potato for a velvety texture (and vegan bona fides). It's accented with zucchini slices and zesty cilantro. This soup is quick to make but be sure to allow time for chilling.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 6h
Yield About 2 quarts
Number Of Ingredients 10
Steps:
- In a large saucepan, heat oil over medium. Add zucchini, shallots, ginger, garlic, and 2 teaspoons salt; cook, stirring occasionally, until zucchini softens but has not developed any color, 10 to 12 minutes. Add potato, coconut milk, and 2 1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potato is easily pierced with the tip of a knife, 10 to 12 minutes. Remove from heat; let cool slightly. Stir in cilantro and lime juice. Transfer mixture to a blender, working in batches if necessary, and purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve topped with zucchini slices and cilantro leaves.
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Zaylah Chaney
[email protected]Overall, I thought this soup was just okay. I don't think I'll be making it again.
Aftab King
[email protected]This soup was a bit too expensive to make. I think I'll look for a more affordable recipe next time.
Ibrahim Sani shani
[email protected]This soup was a bit too time-consuming to make. I think I'll look for a simpler recipe next time.
Sajan Jabegu
[email protected]I'm not sure if I did something wrong, but my soup curdled. I'm not sure what happened.
Nazaim Butt
[email protected]This soup was a bit too thick for my taste. I think I'll add more broth next time.
Galiwango Charles
[email protected]I found this soup to be a bit too sweet. I think I'll use less coconut milk next time.
Tang Christopher
[email protected]This soup was too spicy for me. I think I'll omit the chili peppers next time.
JM Shankar
[email protected]I'm not sure what went wrong, but my soup turned out really bland. I followed the recipe exactly, so I'm not sure what happened.
Mahi Jahan
[email protected]This soup is a must-try for any fan of Thai food. It's flavorful, creamy, and easy to make.
Khuzaim Sial
[email protected]I'm definitely going to be making this soup again. It's a new favorite in my household.
Alexander Cruz estiben
[email protected]This soup is so versatile. You can add different vegetables, proteins, and spices to it to create your own unique version.
Oluebube Eze
[email protected]I added a bit of lime juice to this soup at the end. It really brightened up the flavors.
Kelvin Abijah
[email protected]I'm not a big fan of spicy food, so I omitted the chili peppers from this recipe. The soup was still plenty flavorful without them.
Issac Styles
[email protected]This soup is a great way to use up leftover zucchini. I had a few zucchinis that were starting to go bad, so I decided to make this soup. It was a great way to use them up and it tasted delicious.
Tiktok Memer
[email protected]I made this soup exactly as the recipe said and it turned out perfectly. I didn't have any problems with the ingredients or the instructions.
Md Mutalib
[email protected]This soup is so flavorful and satisfying. I could definitely see myself eating it for breakfast, lunch, or dinner.
Khadim
[email protected]I love the addition of zucchini to this soup. It adds a nice crunch and freshness.
Random Hey
[email protected]This soup was so easy to make! I had it on the table in under 30 minutes. It's perfect for a quick and easy weeknight meal.
Rj Rony
[email protected]I'm not usually a fan of coconut milk, but this soup changed my mind. The coconut milk added a subtle sweetness and creaminess that really complemented the other flavors in the soup.
Miss Mano
[email protected]This Thai zucchini coconut soup was a hit with my family! The flavors were so well-balanced and the soup was so creamy and rich. I will definitely be making this again.