Thai Curry Zucchini and Pea Soup (Instant Pot)

This Thai curry zucchini and pea soup is super easy to prepare and can be served hot or cold!

If you’re still looking for new and creative ways to use up your garden zucchinis, then this Thai Curry Zucchini and Pea Soup recipe is for you.

It has just the right amount of spice to it while still letting the vegetables shine.

And who doesn’t love a quick Instant Pot recipe where most of the work is done for you?

(P.S. This recipe can also be made using a slow cooker or your stovetop).

Thai Curry Zucchini and Pea Soup Ingredients

• Zucchini
• Peas
• Red curry paste
• Onion
• Vegetable broth
• Fresh Garlic
• Fresh Ginger
• Garlic powder
• Olive oil (or oil of choice)
• Salt
• Coconut milk (optional)

Garnish: Pumpkin seeds, homemade croutons (both optional)

Ingredient Prep Work

1. Cut up your zucchinis (no need to peel them)
2. Chop up your onion
3. Press or crush your fresh garlic
4. Crush your fresh garlic
5. Gather your peas (fresh or frozen), red curry paste, vegetable broth, garlic powder, olive oil, and salt.

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Cooking Time

What’s great about Instant Pot recipes, most just require throwing in your ingredients and selecting your cooking settings.

But when time in my busy day permits, I always like taking a few extra minutes to use the Sauté option to get my base going to maximize the overall flavor.

• Add your olive oil to the pot, and once it’s heated, toss in your diced onions. Cook the onions for about 3 minutes until they start to soften.
• Add in your zucchini and cook for about 3-4 minutes, stirring in often.
• Midway through cooking your zucchini, add your fresh garlic and ginger to the pot and finish off the remaining 2 minutes. We want to smell that fragrant garlic and ginger.
•  Add in your peas, vegetable broth, red curry paste, garlic powder, and salt.
• Place your Instant Pot on sealing mode and hit the Soup setting.

Note: If you are not a fan of cooking with oil, then use a couple of tablespoons of broth instead. 

Don’t have an Instant Pot, no problem; you can use a Slow Cooker instead. 

Blending Mode

Once your soup is done cooking, you can use manually release the pressure (safely) and just blend your soup to your preferred consistency, we like it smooth but with a touch of texture.

I sometimes use my  Ninja blender (the basic version) or our immersion blender, whichever is clean or closest to me at the time.

This is the perfect time to taste your soup and add in any extra red curry paste or salt to your family’s spice and salt preferences. I went easy on the spicy to not overwhelm the delicate flavors of the vegetables.

Garnishes

So nothing excites me more about food than the little details and extras that make the meal something special.

As this is a Thai curry soup, coconut milk is definitely used a lot in Thai cuisine and can be added to make this soup creamier.

On this particular day, we added just a splash of light coconut milk but you can add as much as you like.

For some crunch, try roasted pumpkin seeds and tortilla pieces. But for me, nothing goes better with a bowl of delicious soup than some bread or homemade croutons.

If you have never made homemade croutons before, it’s super easy. I pulled a recipe off of Pinterest; here’s the one I used; it was fast and easy to prepare; Easy Homemade Croutons by Crunchy Creamy Sweet.

I utilized some leftover homemade bread that I had to make my croutons, but you can use what you have at home.

Note: Hate coconut milk? Use another type of plant-based milk, such as cashew milk.

 And if you are not vegan and regularly used heavy cream, that works as well.  

So give this Thai Curry Zucchini Pea Soup a go, and let me know your thoughts.

And if you are looking for other simple and delicious Instant Pot recipes, give this Red Lentil and Sweet Potato Curry a try.