Thai Zucchini Soup
This Thai zucchini soup is perfect for a light lunch or dinner! It is filled with zucchini, peas, and fresh green curry flavor.
Yield: 4-6 servings
  • 2 tbsp butter
  • 1 onion, thinly sliced
  • 6 medium zucchini, quartered and thinly sliced
  • 2 tbsp Thai green curry paste
  • ½ lb frozen peas
  • 20 oz full fat coconut milk
  • 1 cup water
  • juice of 1 lime
  • salt and black pepper, to taste
  • cooked brown rice
  1. Heat the butter in a medium pot over medium heat until melted. Stir in the sliced onion and a pinch of salt. Saute until tender, about 4-5 minutes. Stir in the zucchini and green curry paste. Cook until zucchini is tender, about 7-8 minutes.
  2. Stir in the peas, coconut milk, and water. Bring to a boil, then reduce heat to a simmer. Allow to simmer for 5-10 minutes or until peas are tender and flavors are combined.
  3. Remove from the heat and season to taste with lime juice, salt, and black pepper. Serve with a dollop of brown rice.
Recipe adapted slightly from 101 Cookbooks
Recipe by Joanne Eats Well With Others at