in Soup Recipes

Zucchini and coconut soup

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Ingredients for 4 servings:

  • 800 g zucchini, grated
  • 1 onion(s), diced
  • 2 tbsp oil
  • 2 tsp curry paste, green
  • 400 ml vegetable stock
  • 400 ml coconut milk, unsweetened
  • ½ orange(s), zest
  • 1 bunch of coriander leaves
  • 4 sprigs peppermint
  • 2 garlic cloves
  • Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sauté the onion in oil until translucent. Add 2-4 teaspoons of green curry paste, depending on your preference (yellow curry paste works too, but it will make the soup yellow instead of green). Stir-fry the zucchini for 3 minutes. Pour in the vegetable stock and coconut milk, cover, bring to a boil, and simmer over low heat for about 10 minutes. Meanwhile, chop the garlic clove and coriander leaves and mix with the orange zest and chopped peppermint. Purée the soup, season to taste, and serve with the herb mixture. Serve with a simple buttered bread.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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