Vietnamese Zucchini Soup

Ingredients

• 2 medium zucchinis, sliced (500g) 2 medium zucchinis, sliced (500g)
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 stalks lemongrass, bruised 2 stalks lemongrass, bruised
• 1 thumb-sized ginger, sliced 1 thumb-sized ginger, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fish sauce 1 tablespoon fish sauce
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 2g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat.
2. 2.
   Add the minced garlic and sliced ginger to the pot and sauté until fragrant.
3. 3.
   Add the sliced zucchinis to the pot and cook for 2-3 minutes, until slightly softened.
4. 4.
   Pour in the vegetable broth and add the bruised lemongrass stalks.
5. 5.
   Bring the soup to a boil, then reduce the heat and let it simmer for 10-15 minutes, allowing the flavors to meld together.
6. 6.
   Remove the lemongrass stalks from the soup and discard.
7. 7.
   Stir in the fish sauce, sugar, and salt. Adjust the seasoning according to taste.
8. 8.
   Serve the soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Lemongrass — To bruise the lemongrass, use the back of a knife or a rolling pin to gently crush the stalks. This helps release the aromatic oils and flavors.
• Ginger — Use fresh ginger for the best flavor. Peel the ginger before slicing it for the soup.
• Fish sauce — Look for a high-quality fish sauce to ensure the best taste. If you prefer a vegetarian version, you can substitute soy sauce or tamari.

Tips & Tricks

• For a heartier version, you can add tofu or shrimp to the soup.
• If you prefer a spicier soup, add a few slices of chili pepper or a dash of chili sauce.
• To make the soup more filling, serve it with steamed rice or crusty bread.
• Feel free to adjust the seasoning according to your taste preferences.
• Leftovers can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Vietnamese Zucchini Soup as a light appetizer or as a main course accompanied by steamed rice. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Present the soup in individual bowls, allowing the vibrant green color to shine through. Place a sprig of fresh cilantro on top for an elegant touch. Serve with a side of steamed rice or crusty bread.