Thai Coconut Zucchini Soup

This is one of those soups perfectly bridges the gap between summer and fall, when the nights start to cool down but the garden is still cranking. It is a symphony of dichotomies: creamy yet chunky, spicy and sweet, filling yet light.

This is best with full-fat coconut milk. Since you’ll only be using 1/2 cup, you can freeze the remainder (or better yet freeze it in two 1/2 cup portions) so that you can pull it out the next time you make this recipe.



Thai Coconut Zucchini Soup

Prep Time: 5 mins
Cook Time: 20 mins
Yields: 2 servings


  • 1 tbs. oil
  • 1 small onion
  • 2 small zucchinis
  • 2 garlic cloves
  • ½ can chickpeas, ¾ cup
  • ½ cup coconut milk
  • 1 cup water or stock
  • ¼ cup Oh! Veggies Thai Peanut Sauce
  • 2 tbs. Oh! Veggies Sesame Sizzle
  • Optional toppings: minced cilantro and crushed peanuts


  1. Chop onion.
  2. Chop zucchini into quarter moons.
  3. Mince garlic.
  4. Drain and rinse chickpeas. Measure out ¾ and reserve remaining half.


Heat oil in pot over medium heat. Add onion and zucchini and sauté for 5 minutes, stirring occasionally, until onions are translucent. Add garlic and continue to cook for one minute. Add chickpeas, coconut milk, water/stock and Thai Peanut Sauce. Cover and bring to a simmer. Continue to simmer over low heat for 15 minutes. Add Sesame Sizzle, and remove from heat. Taste and add ¼ teaspoon salt if desired. Serve with cilantro and peanuts if desired.

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