Name: Spring Green Coconut Soup
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 6 servings
Ingredients: Kosher salt and freshly ground black pepper; 1 pound asparagus, ends trimmed; One 10-ounce bag frozen peas, thawed (about 1 3/4 cups); 1 tablespoon unrefined coconut oil; 2 shallots, finely chopped; 2 stalks celery, finely chopped; One 2-inch piece ginger, peeled and minced (about 1 tablespoon); 2 tablespoons Thai green curry paste; 4 cups low-sodium vegetable broth; 2 medium zucchini (about 1 pound), chopped; 1/2 bunch Tuscan kale, stemmed and leaves roughly chopped (about 5 cups); 1 cup fresh cilantro leaves, plus more for serving; 1 cup fresh basil leaves; 1 1/2 cups unsweetened coconut milk, such as Califia Farms Organic Coconutmilk; 2 limes, 1 juiced, 1 cut into wedges for serving; 1 avocado, diced

Directions

Bring a medium pot of water to a boil over medium-high heat. Season the water generously with salt. Fill a medium bowl with ice water.
Cut the asparagus into 1-inch pieces, keeping the tips and bottoms separate. Blanch the asparagus tips and 3/4 cup of the peas in the boiling water until bright green and crisp-tender, 1 to 2 minutes. Transfer immediately to the bowl of ice water to stop the cooking process and preserve the bright green color. Once cool, remove and pat dry. Set aside for serving.
Meanwhile, melt the coconut oil in a large pot or Dutch oven over medium heat. Add the shallots, celery, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the vegetables are tender, 3 to 4 minutes. Add the ginger and cook until just tender and fragrant, about 1 minute. Add the curry paste and cook, stirring frequently, until lightly toasted and evenly coating the vegetables, about 1 minute. Add the broth, zucchini, kale, reserved asparagus bottoms, remaining 1 cup peas, 1 teaspoon salt and several grinds of pepper; stir well. Cover and bring to a simmer over medium-high heat. Reduce the heat to medium low and cook until the vegetables are just tender, about 5 minutes.
In batches, transfer the soup to a blender and purée until very smooth, adding the cilantro and basil leaves to one of the batches before processing. Return to the pot and place over low heat. Add the coconut milk and stir to combine. Cook until just warmed through, 2 to 3 minutes. Do not boil; the soup may break if the coconut milk gets too hot or simmers too aggressively.
Stir in the lime juice. Taste and adjust the seasoning with more salt and pepper. Ladle into bowls and top with the blanched asparagus tips and peas, diced avocado and more cilantro leaves. Serve with lime wedges on the side for squeezing.

Legal Terms and Privacy

Meals

Ingredients

Dinners

Tips & Techniques

Spring Green Coconut Soup

Ingredients

Directions

Tools You May Need

Tools You May Need

My Private Notes

Categories:

Looking for Something Else?

👩‍🍳 What's Cooking

Shop With Us

Related Pages