While going through ancient recipe cards, piles and piles of old magazines and bits of newspaper clippings – I came across a number of recipes I’ve been meaning to try for like – YEARS. Egad.
#1 on the list to try was a recipe I’d saved from a 2012 Alive Magazine. With pretty good success, I improvised my way through their recipe using only what I had in the fridge and pantry. I’d rate this an admirable 8/10 for a tasty chilled soup option that’s very filling and pretty to serve.
- 2 large ripe organic avocados
- 1 can (400 ml) organic coconut milk
- 1 cup organic coconut water
- ¼ cup diced shallots
- 2 large garlic cloves, very well minced
- 2 tbsp Thai green curry paste
- 2 tbsp peeled and grated ginger root (sometimes I'm lazy and buy the bottled organic ginger that is already grated - go ahead - judge me)
- Zest from a medium sized organic lime
- Juice from said medium sized organic lime
- Pink Himalayan sea salt to taste
- Lots of freshly ground black pepper
- Handful of organic cilantro
- Fresh chives and sriracha sauce for final garnish
- Peel and pit the avocados and put them in your high speed blender with all of the other ingredients except the salt, pepper, chives and sriracha sauce.
- Now, hit that start button and blend until silky smooth.
- Once blended, add salt and pepper to taste.
- Put in fridge to get nice and cold. Place plastic wrap on the surface of the soup so air does not come into contact. If you don't do this the soup goes a sickly grey color :(
- When you serve up the soup, add some chopped chives to the top and a few dashes (or a lot) of sriracha sauce.
If you’d like to try the original Alive Magazine recipe, here you go – Creamy Thai Avocado Soup from 2012 Alive Magazine