California Avocado season has ended.


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


Serves: 1

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
As needed For garnish:
1/2 cup unsweetened flaked coconut (toast in 350 degree oven for 2-3 minutes until golden brown)
4 green onions (scallion), chopped

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


Yields 4 entrée or 6 appetizer servings

  1. Bring a large saucepan of water to a simmer. Add a couple of large pinches of sea salt.
  2. Add the shrimp, cover and cook over a low simmer for 3-4 minutes until cooked and no longer translucent.
  3. Immediately remove shrimp from pan and place in a bowl of iced water. Set aside while you make the soup.
  4. Scoop the fruit of the avocado from the peel; discard the seed and peel.
  5. Place the avocado in the bowl of a large food processor or high-powered blender. Add the ginger, garlic and salt and pulse on high a few times until it starts to break down and become creamy.
  6. With the appliance on low, slowly pour in the coconut milk. Fill one the empty can with water and slowly pour into mixture. Add up to 3 more cans of water (feel free to adjust the amount of water for a thinner or thicker consistency to your liking.) 
  7. Turn the appliance off and add the green curry paste (to taste, start with 1 Tbsp. and add more as you need it, tasting along the way), agave nectar (again, to taste), cilantro and lime juice.
  8. Blend on low until everything is well combined then switch to high (or puree) for about 30 seconds. Taste and adjust salt, curry paste and agave to liking (you don't want it too sweet, so be judicious with the agave).
  9. Place soup in a large bowl, cover and refrigerate for at least 1 hour. Remove the shrimp from the ice water, cover and refrigerate for at least 1 hour.

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.

Nutrition information per serving

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Nancy Granada for Recipe Redux


(1 Ratings)