This zucchini soup recipe features a Thai twist with classic salty, sour and sweet flavors with ingredients such as chiles, lemongrass, lime and fish sauce. The coconut milk gives it all a rich and creamy texture as well as a nourishing sweetness.
Puree well with an immersion blender. Alternatively, transfer small batches to a blender, blend well and return to stock pot.
Serve hot or chilled and ladle soup into individual bowls and add any additional seasonings, to taste.