Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Thai Zucchini-Coconut Soup Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on July 2, 2019 Rate PRINT Share Trending Videos Close this video player Photo: Dana Gallagher Prep Time: 30 mins Total Time: 6 hrs Yield: 2 quarts 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. Ingredients 2 tablespoons vegetable oil 1 ½ pounds zucchini (3 to 4 medium), cut into 1-inch pieces, plus slices for serving ½ 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 ½ 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. Originally appeared: Martha Stewart Living, July/August 2019 Rate It PRINT