What do you make with those huge zucchini from the garden? This Thai creamy zucchini soup is easy to make in the slow cooker, Instant Pot or on the stovetop too. Best of all you only need 5 ingredients to make this rich and flavorful soup that is low calorie (101 calories) and low carb too (5.9g net carbs).
You might also like this easy lentil & sausage soup in the Instant Pot.
Every summer my husband plants a big garden and that includes tons of zucchini which he does even eat nor does my son. So I have to eat it and I therefore have TONS of zucchini recipes. I love that it’s a low carb vegetable and very versatile to use in my low carb cooking.
I made this Thai curry creamy zucchini soup one day because I as in the mood for a rich Thai red curry meal and had all that squash to use. It was very easy to make and since then I have made it in the Instant Pot, slow cooker and on the stove top. There are directions for each way below. You only need a few ingredients to make this spicy and creamy keto soup. Oh yeah, and it’s dairy free and low calorie too!
Other zucchini recipes to try.
I have a lot of zucchini recipes on this site but here are 3 of my favorites for you to try. You can make some tasty chips like these keto nacho flavored chips or za’atar flavored chips (both of which are really low carb and low calorie). I also have some low carb lasagna cups that you make in a muffin tin (or single servings in the microwave) and a really tasty and easy keto cheese waffle.
Actually I have 46 zucchini recipes you can check them all out if you are interested.
Recipe ingredients and substitutions.
You only need 5 simple ingredients to create this slow cooker soup recipe – zucchini, Thai red curry paste, coconut milk, brown sugar sweetener and Better than Bouillon chicken base. I used water with the bouillon base to make my broth but you can use store bought chicken broth or chicken stock instead.
- fresh zucchini – I used zucchini from my garden but you can use any kind of squash though if you are watching carbs, some have more than others. Yellow summer squash is the same as green zucchini but butternut or acorn squash would have a few more carbs.
- Mae Ploy red curry paste – This Thai curry paste have so much flavor and is very inexpensive. I buy them online and they last for a very long time. You can also find it in Asian grocery stores. Thai Kitchen red curry paste is readily available at larger grocery stores in the international food aisle and is just as good but you get less for your money than the Mae Ploy pastes. I believe Walmart sells it also.
- coconut milk – You want to use canned coconut milk to add both flavor and creaminess and it has the added bonus of being dairy free. You can use any brand but make sure it doesn’t have added sugar and don’t buy coconut milk in the refrigerated section of the grocery store. You also want to use one with the less carbs if on a low carb diet. You can also substitute with heavy cream but that will make it really rich and the coconut flavor is part of most Thai curry dishes.
- brown sugar sweetener – I love Swerve brown sugar sweetener but you can use any brand of sweetener you like. You can also use coconut sugar or if you don’t care about carbs just use regular brown sugar.
- Better than Bouillon chicken base – I LOVE these bases and use them in all my soup recipes as they add great flavor. However if you don’t have any you can use regular bouillon and chicken broth or chicken stock. And if you don’t have any regular bouillon you might want to add a bit of salt and pepper to the soup.
How to make Thai creamy zucchini soup.
Note that this is a pureed soup. If you want to add other veggies and have a more chunky soup you can cook them separately and add at the end.
Step 1: Get out your slow cooker and add the coconut milk, Better than Bouillon base, water, curry paste and sweetener. Whisk together to combine. Then add the chopped zucchini.
Step 2: Cover and cook for 1-2 hours on high or 3-4 hours on low. You just need the zucchini to be fork tender. Cooking time may vary depending on the size of the chopped veggie and your brand of slow cooker.
Step 3: When done, ladle the soup into a high speed blender and blend until smooth and creamy. You might have to do this in batches. Also be careful with the hot liquid. You might want to let the soup sit for a bit to cool before adding to the blender.
Step 4: Pour into a bowl and enjoy! You can garnish with fresh cilantro or even basil leaves if you want. Store leftovers in an air tight container. Please scroll down for the printable recipe card.
If you don’t care about carbs you can serve a bowl of this summer soup with a nice piece of crusty bread and green salad for a tasty lunch or light dinner.
To make this soup in the Instant Pot.
All you need to do is place everything in the Instant Pot, mix and pressure cook for 10 minutes. Release the pressure then let cool a few minutes. Ladle into a high speed blender or use a immersion blender and blend until smooth.
I used my Vitamix which really gets it smooth and creamy. I imagine most blenders do these days but I do love my Vitamix for this reason!
To make it on the stove top.
Get out a soup pot and add the coconut milk, water, Better than Bouillon base, red curry paste and sweetener. Whisk together to combine and bring to a simmer. Simmer for a few minutes then add in the zucchini.
Continue to simmer for 5 minutes or until the zucchini is fork tender. Let cool a few minutes then ladle into a high speed blender and blend until smooth and creamy. Again be careful that you don’t burn yourself. You might have to do this batches as well.
That’s all there is to this delicious Thai creamy zucchini soup. And as I mentioned above this made 8 cups of soup. You can garnish with some cilantro or basil. I also sometimes add a few toasted pumpkin seeds for crunch.
So next time you come across a huge club-like zucchini from your garden, please try this recipe, you will love it. Enjoy!
The nutrition of one serving is: 101 calories / 6.6g fat / 8.7g carbs / 2.8g fiber / 3.9g protein = 5.9g carbs
Thai Curry Creamy Zucchini Soup Recipe
This creamy zucchini soup has Thai curry flavors and only needs a few ingredients. You can make it in the slow cooker, Instant pot or stove top. And this rich and flavorful soup is low carb and low calorie too!
Ingredients
- 10 cups zucchini, chopped
- 2 teaspoons Thai red curry paste
- 2 teaspoons brown sugar sweetener
- 1 cup canned coconut milk (unsweetened)
- 1 cup water (or chicken broth)
- 1 teaspoon Better than Bouillon chicken base
- ½ teaspoon salt (optional)
Instructions
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To make on the stove top: Get out a soup pot and add the coconut milk, water, Better than Bouillon base, red curry paste and sweetener. Whisk together to combine and bring to a simmer. Simmer for a few minutes then add in the zucchini.
Continue to simmer for 5 minutes or until the zucchini is fork tender. Let cool a few minutes then ladle into a high speed blender and blend until smooth and creamy. Be careful that you don't burn yourself when blending the hot liquid. You might have to do this batches as well.
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To make this in a slow cooker – Add all the ingredients to the slow cooker except the zucchini. Whisk together then add the chopped zucchini. Cover and cook on high for 1-2 hours or low for 3-4 hours.
When the zucchini is fork tender it's done. Then just puree in the blender and blend until smooth and creamy. Be mindful of the hot liquid when blending.
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To make in the Instant Pot: Add all of the ingredients to your Instant Pot, mix well 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. Be careful that you don't burn yourself with the hot soup when doing this.
Blend until the soup is smooth and creamy then serve.
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Notes: The time at the top of the recipe card is for when you are making this on the stovetop.
You can use either a blender or an immersion blender to puree the soup at the end. You can also garnish with fresh cilantro if you wish or top with toasted pumpkin seeds as well.
Recipe Notes
The nutrition of one serving is: 101 calories / 6.6g fat / 8.7g carbs / 2.8g fiber / 3.9g protein = 5.9g carbs
Gary T says
I was thinking of adding Kale to the recipe, thanks for the tip kale it is 🙂
I have a ton of Kale in my garden.
Leah says
This was a great base recipe. I don’t know if it’s the broth I used, but it desperately needed salt and pepper. I also added minced cloves of garlic. I topped it with some cheese and bacon for the kiddos (3 and 6) and they loved it.
Denise says
Hi Leah, I always feel the Thai curry paste has a lot of flavor but you can absolutely change it up! Thanks for sharing your tips and I’m glad you liked it.
Michelle says
What a great way to use up a huge zucchini that’s been taking up too much space on my counter! I also added some kale which I pureed into the soup, as well as a fair amount of salt, which really bumped up the flavor. I’ll definitely be making it again!
Denise says
HI Michelle, so glad you liked it! I have a bunch of kale and am going to try that. What a great idea!
Kristen says
This is our go to soup! Perfect with crusty bread or Naan…have used leftovers over pasta or rice!
Denise says
Hi Kristen, so glad you liked it. It’s very easy but yummy.
Amber says
Very easy and tasty!
Gus says
Do the Zuchinnis have to be peeled?
Amy Pla says
I don’t peel my zucchinis because the skin is usually very thin and there’s plenty of nutritional value in the skin. Try it. It’s delicious that way! 😊
judy long says
Which color Thai curry paste
Denise says
Hi Judy,
I used the Panang Curry paste (https://amzn.to/2NEotIQ) however you can use whatever kind you like if you have a favorite. It was the Thai type of curry paste not the Indian type of that helps. I have used the red curry paste but not the green or yellow yet. Hope that helps!
Valerie says
This recipe looks great! Can I use curry powder instead of curry paste? How much would you use?
Denise says
Hi Valerie,
That is hard to say. The paste has so much flavor and it’s all of those Thai flavors. The powders are often Indian curry spices and while they taste great, it won’t be the same. If you have dried Thai curry spice, I would say to use double the amount that you would use with the paste. But to be honest I’m just guessing. You can always start small and add more at the end. I don’t think it will matter. Good luck and sorry I’m not more help.
Amy Pla says
Valerie, there seems to be a big difference between curry powder and paste and they are both good but not typically interchangeable. I usually use the Thai Maesri Red Curry Paste. It lasts forever if refrigerated. I live their Green Curry Paste, too. I purchase it at H-Mart Asian Market, but I’m sure it’s available in other markets. Good luck!
Robbie Lewis says
I have homemade bone broth. How much does the bone broth package make?
Denise says
16 oz per package.
Michelle says
This looks so easy and so perfect. I love this idea to use up those zucchini!
Denise says
It is very easy Michelle. Thanks for stopping by!
Marisa Franca says
The ingredient combination sounds wonderful. A creamy soup like this would be wonderful in the summer. I wish I had a great blender like a Vitamix. We have an old cheapo — that was Hubby’s doing. It’s not as bad as the first one he bought –anyway – we do have a processor that would be able to cream the soup. Can’t wait to make the recipe.
Gloria says
What a great way to use up all that garden zucchini. I love “curry” anything. Looks like the Instant Pot does a great job here…along with an awesome blender like Vitamix.
Denise says
I love my Vitamix! One of the best things I ever bought. I use it every day, sometimes more than once!
Jolina says
This looks delicious! We gotta take advantage of zucchini season. Will make this as soon as we get a relief from this heat wave we’re in!
Denise says
Even though it’s soup, it’s very light. I think I will make some this year and freeze it for the fall.
Cindy says
This was so easy and so delicious. I garnished with fresh herbs from my garden: Thai basil, chive and cilantro. And I threw in some fresh cucumber on top with some left over brown rice….so good.
Denise says
Wow Cindy that sounds great! I just made some more and froze for the winter. It’s very simple but tasty. 🙂