CHILLED CREAMY AVOCADO COCONUT SOUP WITH POACHED SHRIMP - California Avocados

Name: CHILLED CREAMY AVOCADO COCONUT SOUP WITH POACHED SHRIMP - California Avocados
Ingredients: As needed Sea Salt, as needed; 12 jumbo shrimp, deveined and peeled (tails left on) (plan on 2 shrimp per person if serving as an appetizer; 3-4 if serving as a main course); 2 ripe, Fresh California Avocados*; 2 tsp. freshly grated ginger; 2 small cloves garlic, grated; 1 tsp. salt; 1 (14-fl. oz.) can lite coconut milk; 4 cans of water (use the empty coconut can), or less as needed; 1 Tbsp. Thai green curry paste (to taste, start with 1 and work up to the amount to suit your spice tolerance); 1 Tbsp. agave nectar (or more to taste); 4 Tbsp. chopped fresh cilantro, plus a few sprigs for garnish; 2 limes, juiced; 1/2 cup unsweetened flaked coconut (toast in 350 degree oven for 2-3 minutes until golden brown); 4 green onions (scallion), chopped

californiaavocado.com

This refreshing Thai-spiced chilled avocado-coconut soup topped with chilled poached shrimp is a perfect entrée or appetizer for the summer season.

View full recipe on californiaavocado.com

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Ingredients

As needed Sea Salt, as needed
12 jumbo shrimp, deveined and peeled (tails left on) (plan on 2 shrimp per person if serving as an appetizer; 3-4 if serving as a main course)
2 ripe, Fresh California Avocados*
2 tsp. freshly grated ginger
2 small cloves garlic, grated
1 tsp. salt
1 (14-fl. oz.) can lite coconut milk
4 cans of water (use the empty coconut can), or less as needed
1 Tbsp. Thai green curry paste (to taste, start with 1 and work up to the amount to suit your spice tolerance)
1 Tbsp. agave nectar (or more to taste)
4 Tbsp. chopped fresh cilantro, plus a few sprigs for garnish
2 limes, juiced
1/2 cup unsweetened flaked coconut (toast in 350 degree oven for 2-3 minutes until golden brown)
4 green onions (scallion), chopped