Hands-on Time
10 Mins
Total Time
10 Mins
Yield
Serves 6 (serving size: about 3/4 cup soup and 2 teaspoons coconut milk)
Photo: Stephen Devries; Styling: Cindy Barr

How to Make It

Step 1

Place coconut milk in a small bowl; stir with a whisk. Reserve 1/4 cup; refrigerate.

Step 2

Combine remaining coconut milk, stock, and next 5 ingredients (through peas) in a blender; process until smooth.

Step 3

Ladle soup into shallow, chilled bowls if serving immediately, or transfer to a bowl and cover to chill. Garnish with reserved coconut milk and small basil leaves.

You May Like

Ratings & Reviews