Creamy Thai Avocado Soup - alive magazine

Name: Creamy Thai Avocado Soup - alive magazine
Ingredients: 3 very ripe Haas avocados; 400 ml can coconut milk; 1 cup (250 ml) distilled water; 1/4 cup (60 ml) diced sweet onion or Spanish onion; 1 large garlic clove, minced; 1 1/2 Tbsp (30 ml) Thai green curry paste; 3 tsp (15 ml) cane sugar; 2 tsp (10 ml) peeled and grated ginger root; 1 tsp (5 ml) finely grated lime zest; 3 tsp (15 ml) freshly squeezed lime juice; 1/4 tsp (1 ml) sea salt; Freshly ground white pepper; 1/4 cup (60 ml) finely diced red capsicum; 1/4 cup (60 ml) shredded Thai basil; 1 1/2 Tbsp (30 ml) minced fresh chives

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Makes 8 servings or 4 cups (1 L) The delicious avocado has a lovely creamy texture that adds a perfect smoothness to this cold curry-spiked soup.

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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