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Thai Zucchini Coconut Soup



4 portion(s)

Thai Zucchini Coconut Soup

  • 375 grams zucchini, cut into 2cm pieces
  • 250 grams potatoes, cut into 2cm pieces
  • 10 grams olive oil
  • 2 pieces shallot
  • 5 grams ginger, stem
  • 3 cloves garlic clove
  • 1 cans canned lite coconut milk
  • 150 grams coriander, plus some leaves for serving
  • 2 tablespoon lime juice, freshly squeezed
  • 2 tablespoons salt
  • 600 grams water
  • 6
    Preparation 5min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9

Recipe's preparation

  1. Place garlic, shallots and ginger into mixing bowl, chop for 5 sec//speed 6. Scrape down sides of mixing bowl with spatula.
  2. Add olive oil, salt and zucchini, stir fry 10 min/ 120/ speedGentle stir setting
  3. Add potatoes, coconut milk and water, cook 20 min/100/speed 1
  4. Add coriander and lime juice, blend for 1 min//speed 10
  5. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Serve topped with coriander leaves.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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