For the zucchini coconut soup, first heat the sesame oil in a pan. Wash the zucchini, cut into small cubes and fry in the hot oil. Add soup and coconut milk, bring to a boil and simmer with the lemongrass for about 10 minutes.
Cut the feta cheese into small pieces, mix into the soup and simmer for another 2 minutes.
Remove the lemongrass and use a blender to puree the zucchini coconut soup well. Season with salt and white pepper and serve.