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
Ingredients
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
Instructions
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.
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.
Remove from the heat and season to taste with lime juice, salt, and black pepper. Serve with a dollop of brown rice.