Description
A creamy, flavorful Thai-inspired soup featuring fresh zucchini and sweet corn, blended with aromatic spices and coconut milk for a comforting dish.
Ingredients
- 2 tablespoons coconut oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 3 medium zucchini, chopped
- 2 cups corn kernels (fresh or frozen)
- 3 cups vegetable broth
- 1 can coconut milk
- 1 tablespoon lime juice
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add diced onion and sauté until softened, about 5 minutes.
- Stir in garlic and ginger, cooking for 1 minute until fragrant.
- Add red curry paste and cook for another minute, stirring constantly.
- Add chopped zucchini, corn, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until vegetables are tender.
- Stir in coconut milk and simmer for an additional 5 minutes.
- Use an immersion blender to partially blend the soup, leaving some texture.
- Add lime juice and salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- For extra heat, add chili flakes or fresh chili.
- Frozen corn works well if fresh is not available.
- Store leftovers in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding broth if needed to thin.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 220 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 10 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
