Imagine a soup that transports you straight to the vibrant streets of Thailand with just one spoonful - creamy, aromatic, and bursting with exotic flavors. This Thai Zucchini Coconut Soup is not just a meal; it's a culinary adventure that combines the freshness of zucchini with the rich, luxurious texture of coconut milk and the bold kick of red curry paste. Whether you're a seasoned home chef or a curious food lover looking to expand your recipe repertoire, this soup promises to tantalize your taste buds and warm your soul in just 45 minutes.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 2 medium zucchinis, chopped
- 1 can coconut milk
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by washing and chopping zucchinis into small cubes, dicing the onion, and mincing the garlic cloves.
- Heat a large pot over medium heat and add a small amount of oil. Sauté the diced onions until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic and red curry paste to the pot, stirring continuously for 1-2 minutes to release the aromatic flavors and prevent burning.
- Pour in the vegetable broth and coconut milk, stirring to combine all ingredients and create a smooth, creamy base.
- Add the chopped zucchini to the pot and bring the mixture to a gentle simmer. Cook for 15-20 minutes until the zucchini is tender but not mushy.
- Season the soup with salt and pepper to taste, adjusting the seasoning as needed.
- Use an immersion blender to partially blend the soup, leaving some zucchini chunks for texture. Alternatively, carefully transfer portions to a blender and pulse briefly.
- Ladle the soup into serving bowls and garnish with fresh chopped cilantro leaves.
- Serve hot and enjoy the creamy, aromatic Thai-inspired soup.
Tips
- Choose fresh, firm zucchinis for the best texture and flavor.
- Toast your red curry paste for a minute before adding liquids to enhance its depth of flavor.
- Use an immersion blender for easy and controlled blending, maintaining some vegetable chunks for interesting texture.
- For extra richness, add a splash of lime juice just before serving to brighten the flavors.
- If you prefer a spicier soup, increase the red curry paste or add a few drops of sriracha.
- For a protein boost, consider adding cooked shredded chicken or tofu cubes.
- Garnish generously with fresh cilantro and consider a drizzle of coconut cream for added luxury.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 4g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
