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

This refreshing Thai-spiced chilled avocado-coconut soup topped with chilled poached shrimp is a perfect entrée or appetizer for the summer season.
Serves: 4
Yields 4 entrée or 6 appetizer servings
To serve: Ladle equal amounts of soup into 4 large bowls (or six smaller bowls if serving as an appetizer). Place the shrimp in the center and top with a few sprigs of cilantro, and a sprinkle each of the toasted coconut and chopped green onion.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
It’s actually easy to create an avocado rose. If you are setting out a spread of appetizers, add a beautiful avocado rose to elevate the appeal. Or if you are looking for more casual appetizers try these California Avocado snack recipes.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
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