Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Thai Zucchini-Coconut Soup By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 2, 2019 Print Share Share Tweet Pin Email 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. Print