Best 3 Thai Zucchini Coconut Soup Recipes

Tantalize your taste buds with the vibrant flavors of Thai cuisine in this delectable Zucchini Coconut Soup recipe. Immerse yourself in a symphony of zesty, creamy, and subtly spicy flavors as you savor every spoonful of this authentic Thai delight. This vegan and gluten-free soup is not only a culinary journey but also a testament to the power of simple, fresh ingredients. The recipe features a harmonious blend of zucchini, coconut milk, aromatic herbs, and zesty spices, all simmered to perfection. As you indulge in its velvety texture and enticing aroma, you'll be transported to the bustling streets of Thailand, where this dish is a beloved staple. Whether you're a seasoned Thai food enthusiast or a curious culinary adventurer, this Zucchini Coconut Soup promises an unforgettable taste experience.

In addition to the main recipe, this article offers a delightful selection of alternative Thai-inspired zucchini recipes, each with its unique charm. Explore the vibrant flavors of Pad See Ew Zucchini Noodles, a stir-fried noodle dish bursting with the goodness of zucchini, bell peppers, and a savory sauce. Discover the crispy delight of Zucchini Fritters, a tantalizing appetizer or snack that combines the irresistible flavors of zucchini, corn, and herbs. For a refreshing twist, try the Zucchini and Mango Salad, a vibrant combination of sweet, sour, and spicy flavors that will awaken your senses. And if you're craving a quick and flavorful meal, the Zucchini Coconut Curry is an excellent choice, featuring the harmonious blend of coconut milk, aromatic spices, and tender zucchini. With this diverse collection of Thai-inspired zucchini recipes, you'll embark on a culinary adventure that celebrates the versatility and deliciousness of this versatile vegetable.

Let's cook with our recipes!

THE BEST THAI COCONUT SOUP

The Best Thai Coconut Soup image

Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.

Provided by Jessica

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
2 tablespoons grated fresh ginger
1 stalk lemon grass, minced
2 teaspoons red curry paste
4 cups chicken broth
3 tablespoons fish sauce
1 tablespoon light brown sugar
3 (13.5 ounce) cans coconut milk
½ pound fresh shiitake mushrooms, sliced
1 pound medium shrimp - peeled and deveined
2 tablespoons fresh lime juice
salt to taste
¼ cup chopped fresh cilantro

Steps:

Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g

THAI ZUCCHINI

Thai Zucchini image

There are intriguing flavor combinations of this Thai cuisine dish. The mild zucchini is a perfect partner for the stronger flavors in this dish. Compliments of Above & Beyond Parsley, Kansas City, Missouri.

Provided by Miss Annie

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 garlic clove, minced
1 teaspoon minced fresh ginger
1 pinch dried crushed red pepper flakes
2 teaspoons olive oil
1/3 cup finely chopped unsalted dry roasted peanuts
3 teaspoons chicken broth
3 teaspoons rice vinegar
2 teaspoons soy sauce
1 pinch sugar
3 medium zucchini, cut into very thin strips

Steps:

Cook garlic, ginger, and red pepper in oil in a large skillet over medium-high heat for 1 minute, stirring constantly.
Add peanuts and next 4 ingredients, stirring well.
Add zucchini, and cook, stirring constantly, for about 5 minutes, or until crisp tender.
Serve immediately.

Nutrition Facts : Calories 116.6, Fat 8.6, SaturatedFat 1.2, Sodium 192.3, Carbohydrate 8, Fiber 2.5, Sugar 3.8, Protein 4.2

AUTHENTIC THAI COCONUT SOUP

Authentic Thai Coconut Soup image

This soup is for Asian-food lovers. If you have all the ingredients on hand it's easy to put together and makes the perfect comfort food. If not, it only takes one trip the Asian market. It's so versatile you can make it vegetarian or substitute chicken for shrimp. Enjoy!!

Provided by MIREYZ

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 40m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound medium shrimp - peeled and deveined
2 (13.5 ounce) cans canned coconut milk
2 cups water
1 (1 inch) piece galangal, thinly sliced
4 stalks lemon grass, bruised and chopped
10 kaffir lime leaves, torn in half
1 pound shiitake mushrooms, sliced
¼ cup lime juice
3 tablespoons fish sauce
¼ cup brown sugar
1 teaspoon curry powder
1 tablespoon green onion, thinly sliced
1 teaspoon dried red pepper flakes

Steps:

Bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.
Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder.
To serve, reheat shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.

Nutrition Facts : Calories 314.4 calories, Carbohydrate 17.2 g, Cholesterol 86.3 mg, Fat 21.6 g, Fiber 2.1 g, Protein 15.3 g, SaturatedFat 18.4 g, Sodium 522.6 mg, Sugar 7.7 g

Tips:

Use the right zucchini: Choose small to medium-sized zucchini that are firm and have smooth, unblemished skin.
Slice zucchini thinly: This ensures that the zucchini cooks evenly and quickly.
Don't overcrowd the pan: When sautéing the zucchini, do it in batches to avoid steaming the vegetables, this will result in soggy, overcooked zucchini.
Use a deep pot: This will prevent splattering when adding the coconut milk and broth to the soup.
Simmer the soup: Bring the soup to a simmer and then reduce the heat to low. This will help the flavors meld and develop.
Garnish with fresh herbs: such as cilantro or basil, for an extra burst of flavor and color.

Conclusion:

Thai Zucchini Coconut Soup is a delicious, healthy, and easy-to-make soup that is perfect for a quick and light lunch or dinner. The combination of zucchini, coconut milk, and lemongrass creates a unique and flavorful soup that is sure to please everyone at the table. It is a versatile dish that can be customized to your liking by adding different vegetables, proteins, and spices. So next time you're looking for a quick and easy meal, give this Thai Zucchini Coconut Soup a try!