Creamy Zucchini Soup with Coconut Milk
Soups • Pan-Asian
Description
Creamy Zucchini Soup with Coconut Milk
Ingredients
- Mint to taste
- Garlic 2 cloves
- Courgette 15 oz
- Coconut Milk 5 fl oz
- Coconut Milk 0 fl oz
- Salt to taste
- French Baguette 2 pieces
- Ground Black Pepper to taste
- Peeled Cooked Shrimp 2 pieces
Step-by-Step Guide
Step 1
Cut the zucchini into random pieces.
Step 2
On a grill pan, lightly toast the shrimp and slices of baguette that have been drizzled with oil.
Step 3
In a saucepan, heat the oil and sauté the garlic until fragrant.
Step 4
Add the zucchini to the saucepan and reduce the heat.
Step 5
Simmer the zucchini until soft (about 10–15 minutes).
Step 6
Puree the cooked zucchini with an immersion blender or a manual masher.
Step 7
Dilute with coconut milk to a pleasant consistency (if a lot of juice has been released during cooking, you can drain it and use it for other dishes).
Step 8
Add salt and pepper.
Step 9
Serve the finished soup in two bowls, placing one shrimp in each (a nice surprise at the bottom!), sprinkle with mint leaves, and place a slice of baguette on the edge of the bowl.
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