Zucchini Thai Soup



This is the perfect recipe for all your end of summer zucchini squash! Minimal prep time and it only takes about 20 minutes from start to finish. Chicken or tofu may be added as a protein. I mixed prepared brown rice and quinoa together for extra texture and used all the suggested toppings listed below!





serves 4

  • Juice from 1 lime
  • 1-2 tsp garlic powder
  • 1 tsp curry powder
  • Sprinkle cayenne (optional for heat)
  • Salt to taste
  • Cooked brown rice or quinoa (or a mix of the two)
  • 2 Tbsp olive oil
  • 1 cup yellow onion, diced
  • 3 garlic cloves, minced
  • 3-4 Tbsp green curry paste
  • 1 can light coconut milk
  • 2-3 large zucchini, chopped
  • 1 cup water


Heat the olive oil in a large soup pot over medium heat. Add the onion and a generous pinch of salt and sauté until soft. Add the garlic and continue stirring for 1-2 minutes. Stir in the green curry paste and 1 large spoonful of the coconut milk. Stir well and sauté for another couple of minutes. Add the zucchini and another pinch of salt and cook for 5-7 minutes or until squash are tender. Add the remaining coconut milk and water. Bring to a boil, reduce heat to low and simmer for about 5 minutes. Season the soup with the lime juice and spices. Add more salt if needed. Serve with a scoop of steaming brown rice or quinoa.


Suggested toppings: thai basil, roasted cherry tomatoes, chopped spicy peanuts, lime wedges