Thai Zucchini Coconut Soup with Thai Basil

Thai Zucchini Coconut Soup with Thai Basil

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.

Course Appetizer, Main Course, Side Dish, Soup

Cuisine Thai

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 127kcal

Author Craig Fear

Cost $20

Ingredients

1 TBSP coconut oil
1 medium onion chopped
3-4 cloves garlic chopped
4 medium zucchini peeled and chopped into cubes
2 cups chicken broth
1 14 ounce can coconut milk
1/2 cup Thai basil loosely packed
1 stalk lemongrass top part discarded, bottom part sliced into thin slices
1-2 inch piece galangal peeled and sliced into rounds
6-8 kaffir lime leaves ripped into smaller pieces
1-3 Thai chiles sliced lengthwise, in half
2 TBSPs lime juice or more, to taste
2 TBSPs fish sauce or more, to taste

Additional Seasonings, to taste

1-3 Thai chiles finely chopped
Fish sauce
Lime juice
Thai basil leaves
Cilantro leaves

Instructions

Melt coconut oil in a medium-sized stock pot over medium heat. Add onion and saute for about 5 minutes or until translucent.
Add garlic and saute for another minute or two, stirring frequently.
Add zucchini and saute for 4-5 minutes, stirring frequently.
Add chicken broth and coconut milk, bring to a boil and quickly reduce heat to a gentle simmer. Simmer until zucchini are tender and cooked through, about 10 minutes.
Puree well with an immersion blender. Alternatively, transfer small batches to a blender, blend well and return to stock pot.
Add lemongrass, galangal, kaffir lime leaves and chiles and simmer about 10 minutes to infuse flavor.
Add lime juice and fish sauce and taste, adding more, if needed.
Serve hot or chilled and ladle soup into individual bowls and add any additional seasonings, to taste.

Nutrition