Instant Pot Thai Curry Zucchini Soup

This is my third recipe in a row using zucchini, so sorry if that's not your most favorite ingredient, but maybe it should be. Zucchini is in season right now (if you're located in a place where it's summer), and has a ton of nutritional benefits. For those of us worried about our kidneys, the most exciting benefits are that it can help lower blood sugar and improve digestion. For those of us with thyroid disease, it can help regulate that as well. Just some food for thought (pun intended).



Source: My Life Cookbook | Serves: 2 servings | Time 35 min


What I changed

  • Used Thai Kitchen red chili paste

  • Used coconut sugar instead of brown sugar

  • Used homemade veggie broth instead of meat stock

  • Served with fresh cilantro and a splash of lime

Ingredients

5 cups #zucchini, chopped

1/2 tbsp #Thai red chili paste

1/2 tbsp coconut sugar

2/3 coconut milk

1 cup veggie broth (homemade to reduce sodium)

Fresh cilantro and lime juice, for serving


Instructions

Add all of the ingredients to your Instant Pot and then secure the lid.


Turn the venting nozzle to the back to create pressure.


Set the manual button for 10 minutes.


When done, quick release the pressure by turning the nozzle to the front.


Once the steam has stopped, open and then pour the soup into your blender in batches or use an immersion blender.


Puree until the soup is smooth and creamy.


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