Thai Zucchini Soup with Rice Noodles

Thai Zucchinisoup with Rice Noodles

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 brought this simple soup to another level. Vegan, easy to cook and just yummy at the end!

 
 

4 SERVINGS
gluten free meat lactose free

Ingredients
1 pack Vermicelli noodles
500 g zucchini
1 l veggie stock
500 ml coconut milk
1 big potano, diced
2 tbs green 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
For serving:
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 simmer. Simmer for 5 minutes.

Pour in coconut milk and add zucchini. Simmer for 10 minutes. Meanwhile you can prepare the Vermicelli noodles.

Use a hand blender to puree the soup. Season with soy sauce. Place noodles in 4 bowls and pour in the soup. Serve with fresh coriander, roasted peanuts and Thai chilis.

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