Summer coconut cold soup with cucumber
Impress everyone with this quick, tropical-flavored cold soup. It's ready in 20 minutes and requires no cooking. Delicious, light, and refreshing!
Number of servings
4
Sharpness level
MILD
Preparation time
Difficulty level
EASY
INGREDIENTS
- 2 glasses Light Kara coconut milk
- 1 teaspoon Kanokwan Green Curry Paste
- 2 tablespoons House of Asia Pickled Ginger, finely chopped
- 2 cups of natural yogurt
- 1 large green cucumber
- 3 tablespoons of roasted cashew nuts
- 1 clove of garlic
- 1 small bunch of cilantro
- a few mint leaves
- zest of one lime
- salt and pepper to taste
A METHOD OF PREPARING
- In a large bowl, combine the yogurt and coconut milk. Season with garlic, salt, and pepper.
- Add chopped coriander, mint and pickled ginger.
- Grate the cucumber, lightly season with salt, and place in a strainer for 10 minutes. Then squeeze out excess water and add to the bowl with the yogurt.
- Season, add curry paste and lime zest. Blend until smooth.
- Place in the fridge to chill.
- Before serving, sprinkle with toasted nuts and drizzle with olive oil.
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