Thai Zucchini Coconut Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 ½ pounds zucchini (3 to 4 medium), cut into 1-inch pieces, plus slices for serving
- ½ cup sliced shallots (from 2 small)
- 1 tablespoon chopped fresh ginger (from a 1-inch piece)
- 1 tablespoon chopped garlic (from 2 to 3 cloves)
- Kosher salt
- 1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces
- 1 can (13.5 ounces) light coconut milk
- ½ cup packed fresh cilantro, plus leaves for serving
- 2 tablespoons fresh lime juice
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