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You are here: Home / Cooking / Thai Ginger Zucchini Soup

Thai Ginger Zucchini Soup

February 9, 2015 By Shannah Coe 5 Comments

Ok, so you remember January when I was totally eating like a cave girl and doing Whole30? Well, a funny thing happens during Whole30 and you start doing “strange” things like eating soup for breakfast or eggs for dinner. I can’t tell you how many strange looks I got at 8am when I was warming up my Thai ginger zucchini soup in the office kitchen for breakfast. Not as strange as the guy with the turkey dinner waiting for the microwave but still some raised eyebrows. This soup is seriously so good though and, while most people would probably enjoy it for lunch or dinner, I some how really wanted it for breakfast a lot.

Thai Ginger Zucchini Soup

I am a total over of thick and creamy soups like Thai Butternut Squash or even Sweet Potato soup. But, I had this abundance of zucchini one day for overestimating how many I would need for a zoodle dish and needed to do something with them. I figured soup would be the perfect thing!

Thai Ginger Zucchini Soup Ingredients:

1 Tbsp Ghee
1 sweet onion, finely chopped
2 cloves garlic, minced
1 tsp salt
2 Tbsp peeled, grated fresh ginger
1 Tbsp Thai chili paste
1 tsp Thai seasoning blend
4 zucchini, roughly chopped
3 cups vegetable broth

Let’s Make It:

1) In a large pot, heat Ghee over medium heat. Once melted, add onion and let saute for 2-3 minutes. Add garlic and salt and saute for an additional minute. Stir in ginger, chili paste and Thai seasoning blend. Cook for 1 minute or until fragrant.

2) Add zucchini and broth. Bring to a boil and then reduce to a simmer and let cook for 20-35 minutes or until the zucchini are very soft. Using an immersion blender, blend soup until desired consistency.

This soup is the absolute perfect blend of a little spice with delicious zucchini. I love knowing that I am getting a major hit of vegetables without actually feeling like I am eating a pile of vegetables. 

Thai Ginger Zucchini Soup

One of my favorite ways to eat the soup is with some kalua pig on top for a little bit of saltiness and added protein. So yummy.

Thai Ginger Zucchini Soup with Kalua Pork

 Do you eat non breakfast items for breakfast? Ever get those strange looks from co-workers like “what is she heating up in there?” Join the club 😉

Thai Ginger Zucchini Soup
2015-02-09 02:18:05
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Ingredients
  1. 1 Tbsp Ghee
  2. 1 sweet onion, finely chopped
  3. 2 cloves garlic, minced
  4. 1 tsp salt
  5. 2 Tbsp peeled, grated fresh ginger
  6. 1 Tbsp Thai chili paste
  7. 1 tsp Thai seasoning blend
  8. 4 zucchini, roughly chopped
  9. 3 cups vegetable broth
Instructions
  1. In a large pot, heat Ghee over medium heat. Once melted, add onion and let saute for 2-3 minutes. Add garlic and salt and saute for an additional minute. Stir in ginger, chili paste and Thai seasoning blend. Cook for 1 minute or until fragrant.
  2. Add zucchini and broth. Bring to a boil and then reduce to a simmer and let cook for 20-35 minutes or until the zucchini are very soft. Using an immersion blender, blend soup until desired consistency.
Notes
  1. If you don't have an immersion blender, carefully blend the soup in the blender in small batches.
By Shannah @ Just Us Four
My Suburban Kitchen https://www.mysuburbankitchen.com/
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Filed Under: Cooking, food, Main Dishes, Recipes, Soup Tagged With: dinner ideas, Gluten Free, gluten-free cooking, gluten-free recipes, Just Us Four Recipes, main courses, Main dishes, paleo, paleo recipes, Soup, soup recipes, Thai food, vegetable recipes, vegetarian, whole 30, whole30 recipes

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Comments

  1. Alyssa @ Piece of Home says

    February 17, 2015 at 1:47 pm

    This looks great! I love Thai meals and this soups would be a great way to use up zucchini too!
    Alyssa @ Piece of Home recently posted…Arroz Con PolloMy Profile

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  2. Kyla @HouseOfHipsters says

    February 18, 2015 at 5:21 pm

    This sounds great1 I love zucchini! Thank you for sharing this post on Found & Foraged!
    Kyla @HouseOfHipsters recently posted…Plus Sign PatternMy Profile

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  3. Susan says

    February 20, 2015 at 8:03 pm

    I’m not sure I’m ready to try it for breakfast, but this thai ginger zucchini soup sounds amazing. Thanks for sharing at the This Is How We Roll Link Party on Organized 31.

    Reply
  4. Amy @ Ms. Toody Goo Shoes says

    February 21, 2015 at 8:59 pm

    You made me laugh about the guy heating up a turkey dinner for breakfast! I don’t know about this for breakfast, but I’d sure love it for lunch or dinner! Thanks for linking up at Best of the Weekend! Pinning this!
    Amy @ Ms. Toody Goo Shoes recently posted…BEST OF THE WEEKEND #92…AND THE AWARD GOES TO…My Profile

    Reply
  5. Rachel - A Southern Fairytale says

    February 23, 2015 at 9:07 am

    I was so intrigued by the name of this soup, I had to hop over and check it out. Great photos and storytelling! Thanks for linking up with last week’s Mouthwatering Mondays – I featured your recipe this week! Have a delicious week! xx Rachel
    Rachel – A Southern Fairytale recently posted…Mouthwatering Mondays {Week 85}My Profile

    Reply

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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