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Thai Zucchini-Coconut Soup
Credit:
Dana Gallagher
Recipe Summary
prep: 30 mins
total: 6 hrs
Yield: About 2 quarts
Ingredients
Ingredient Checklist
2 tablespoons vegetable oil
1 1/2 pounds zucchini (3 to 4 medium), cut into 1-inch pieces, plus slices for serving
1/2 cup sliced shallots (from 2 small)
1 tablespoon chopped fresh ginger (from a 1-inch piece)
1 tablespoon chopped garlic (from 2 to 3 cloves)
Kosher salt
1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces
1 can (13.5 ounces) light coconut milk
1/2 cup packed fresh cilantro, plus leaves for serving
2 tablespoons fresh lime juice
Gallery
Thai Zucchini-Coconut Soup
Credit:
Dana Gallagher
Recipe Summary
prep: 30 mins
total: 6 hrs
Yield: About 2 quarts
Gallery
Thai Zucchini-Coconut Soup
Credit:
Dana Gallagher
Thai Zucchini-Coconut Soup
Credit:
Dana Gallagher
Thai Zucchini-Coconut Soup
Recipe Summary
prep: 30 mins
total: 6 hrs
Yield: About 2 quarts
Recipe Summary
prep: 30 mins
total: 6 hrs
Yield: About 2 quarts
prep: 30 mins
total: 6 hrs
prep:
30 mins
total:
6 hrs
Yield: About 2 quarts
About 2 quarts
Ingredients
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 pounds zucchini (3 to 4 medium), cut into 1-inch pieces, plus slices for serving
- 1/2 cup sliced shallots (from 2 small)
- 1 tablespoon chopped fresh ginger (from a 1-inch piece)
- 1 tablespoon chopped garlic (from 2 to 3 cloves)
- Kosher salt
- 1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces
- 1 can (13.5 ounces) light coconut milk
- 1/2 cup packed fresh cilantro, plus leaves for serving
- 2 tablespoons fresh lime juice
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Thai Zucchini-Coconut Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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Newest
All Reviews for Thai Zucchini-Coconut Soup
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
