Thai Zucchini-Coconut Soup

thai zucchini coconut soup
Photo: Dana Gallagher
Prep Time:
30 mins
Total Time:
6 hrs
2 quarts

A Southeast Asian–inspired zucchini purée has coconut milk and potato for a velvety texture (and vegan bona fides). It's accented with zucchini slices and zesty cilantro. This soup is quick to make but be sure to allow time for chilling.


  • 2 tablespoons vegetable oil

  • 1 ½ pounds zucchini (3 to 4 medium), cut into 1-inch pieces, plus slices for serving

  • ½ cup sliced shallots (from 2 small)

  • 1 tablespoon chopped fresh ginger (from a 1-inch piece)

  • 1 tablespoon chopped garlic (from 2 to 3 cloves)

  • Kosher salt

  • 1 medium russet potato (8 ounces), peeled and cut into 1-inch pieces

  • 1 can (13.5 ounces) light coconut milk

  • ½ cup packed fresh cilantro, plus leaves for serving

  • 2 tablespoons fresh lime juice


  1. In a large saucepan, heat oil over medium. Add zucchini, shallots, ginger, garlic, and 2 teaspoons salt; cook, stirring occasionally, until zucchini softens but has not developed any color, 10 to 12 minutes. Add potato, coconut milk, and 2 1/2 cups water. Bring to a boil, then reduce heat to medium-low and simmer until potato is easily pierced with the tip of a knife, 10 to 12 minutes. Remove from heat; let cool slightly. Stir in cilantro and lime juice. Transfer mixture to a blender, working in batches if necessary, and purée until very silky and smooth, 2 to 3 minutes. Refrigerate until cold, at least 4 hours or, in an airtight container, up to 3 days. Season with salt; serve topped with zucchini slices and cilantro leaves.

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