This soup is superquick to prepare. Serve at room temperature, or let it chill for an hour while you go about your day. Because coconut milk thickens when chilled, allow the soup to sit at room temperature for about 10 minutes before serving, and stir well before pouring into bowls.

Katherine Cobbs
Recipe by Cooking Light May 2014

Gallery

Credit: Stephen Devries; Styling: Cindy Barr

Recipe Summary

hands-on:
10 mins
total:
10 mins
Yield:
Serves 6 (serving size: about 3/4 cup soup and 2 teaspoons coconut milk)
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Ingredients

Ingredient Checklist

Directions

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

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

  • 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.

Nutrition Facts

116 calories; fat 3.7g; saturated fat 2.5g; mono fat 0g; poly fat 0.2g; protein 7g; carbohydrates 15g; fiber 4g; cholesterol 0mg; iron 2mg; sodium 288mg; calcium 43mg.
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