Thai Zucchini Soup with Rice Noodles
A zucchini soup. Normally that’s just a simple thing. Easy to prepare and a basic taste. But not in this Thai style recipe. Our zucchini soup on rice noodles is also a simple thing but it has a unique taste that will surprise you with the flavors of the Thai cuisine. With our recipe we lifted this simple soup to another level. Vegan, easy to cook and just yummy at the end!
1 pack Vermicelli noodles
500 g yellow zucchini, diced
1 l veggie stock
500 ml coconut milk
1 big potano, diced
2 tbs yellow curry paste
1 onion, chopped
2 tbs soy sauce
2 garlic gloves, chopped
1 tbs palm sugar
2 kaffir lime leaves
2 tbs peanut oil
1 bunch fresh coriander
2 Thai chilis, deseeded, chopped
2 tbs peanuts, roasted
Heat oil in a bowl and stir fry onions, garlic and palm sugar for 1 minute. Deglaze with veggie stock, add potatoes, kaffir lime leaves and curry paste and bring to a boil. Reduce heat and simmer for 5 minutes.
Pour in coconut milk and add yellow zucchini dice. Simmer for 10 minutes. Meanwhile you can prepare the Vermicelli noodles.
Use a hand blender to puree the soup. (Don’t forget to remove the lime leaves.) Season with soy sauce. Place noodles in 4 serving bowls and pour in the soup. Serve with fresh coriander, roasted peanuts and Thai chilis.
Impressions from our garden
Here you can see two of our gigantic zucchini plants. We grow them in a raised bed and a simple mortar bucket.
What do you think?
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