Creamy Avocado Coconut Soup
4 servings
15 minutes
Creamy avocado and coconut soup is a delicate, velvety dish that embodies the harmony of Thai flavors. The light spiciness of chili combines with the refreshing creaminess of avocado and the exotic sweetness of coconut milk. The origins of such a soup can be found in traditional Thai cuisine, where spices and tropical ingredients are skillfully combined. Its soft texture is perfect for a summer lunch or light dinner. It is served chilled, making it especially refreshing. Cilantro and lemon juice add brightness to the dish, while added black pepper finishes the flavor with a spicy note. This soup is a true celebration for gourmets who appreciate the refined combination of delicate and rich flavors.
1
Wash, clean, and chop the green onion. Crush a clove of garlic. Wash, seed, and finely chop the chili pepper.
- Spring onion: 1 bunch
- Garlic: 1 clove
- Chili pepper: 1 piece
2
Wash and dry the cilantro. Set aside a few leaves for garnish, chop the rest coarsely.
- Salt: to taste
- Ground black pepper: to taste
3
Cut the avocado in half and remove the pit, then place the flesh in a food processor. Add broth, green onion, garlic, chili, cilantro, yogurt, coconut milk, olive oil, sugar, and 1 tablespoon of lemon juice. Blend until smooth.
- Avocado: 2 pieces
- Vegetable broth: 300 ml
- Spring onion: 1 bunch
- Garlic: 1 clove
- Chili pepper: 1 piece
- Salt: to taste
- Ground black pepper: to taste
- Yoghurt: 300 g
- Coconut milk: 150 ml
- Olive oil: 1 tablespoon
- Sugar: pinch
- Lemon: 0.5 piece
4
Add salt and pepper to taste and let it cool for as long as possible. Garnish with cilantro leaves and black pepper.
- Salt: to taste
- Ground black pepper: to taste
