Quick Thai Green Curry Soup Recipe

Introduction

This Quick Thai Green Curry Soup is a vibrant and comforting dish that brings bold flavors to your table in under 20 minutes. With a creamy coconut base and fragrant herbs, it’s a perfect meal for any day you crave something fresh and spicy.

Ingredients

• 1 teaspoon olive oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 heaping tablespoons Thai green curry paste
• 1 (13.5 ounce) can full fat coconut milk
• 3.5 ounces uncooked vermicelli noodles
• Handful of basil, torn
• Handful of cilantro, torn or chopped
• 1 tablespoon chopped chives (or scallions)
• Salt and pepper to taste
• Lime wedges for serving

Instructions

1. Step 1: Heat the olive oil in a soup pot over medium-high heat.
2. Step 2: Add the grated ginger and minced garlic, cooking for about 30 seconds until fragrant.
3. Step 3: Pour in the vegetable broth and stir in the Thai green curry paste until the paste has dissolved completely.
4. Step 4: Increase the heat and bring the mixture to a boil.
5. Step 5: Reduce heat to medium-low, then stir in the coconut milk and let it simmer for 2 minutes.
6. Step 6: Add the vermicelli noodles, basil, cilantro, chives, salt, and pepper. Cook for 2–3 minutes until the noodles soften.
7. Step 7: Serve hot with a wedge of lime on the side for squeezing over the soup.

Tips & Variations

• For a protein boost, add cooked chicken, shrimp, or tofu along with the noodles.
• Use rice noodles if vermicelli is unavailable; soak them slightly before adding to the soup.
• Adjust the amount of curry paste to control the spice level to your preference.
• Fresh lime juice added right before serving enhances the soup’s brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the soup, as noodles may absorb liquid and thicken the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth and coconut milk. Just ensure your green curry paste does not contain shrimp paste or fish sauce.

What can I use if I don’t have Thai green curry paste?

If you don’t have green curry paste, you can substitute with red or yellow curry paste, though the flavor will vary slightly. Alternatively, make a simple paste by blending green chilies, garlic, ginger, lemongrass, and cilantro stems.

Quick Thai Green Curry Soup Recipe

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★★★★★

4.5 from 100 reviews

This Quick Thai Green Curry Soup is a vibrant and aromatic dish perfect for a speedy yet satisfying meal. Featuring fragrant Thai green curry paste, creamy coconut milk, and fresh herbs, this soup is infused with rich flavors and a subtle kick of spice. Vermicelli noodles add a delightful texture, making it a complete and comforting bowl of goodness that’s easy to prepare on the stovetop in under 30 minutes.

• Author: Marco
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 1 teaspoon olive oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 heaping tablespoons Thai green curry paste
• 1 (13.5 ounce) can full fat coconut milk

Noodles & Herbs

• 3.5 ounces uncooked vermicelli noodles
• Handful of basil, torn
• Handful of cilantro, torn or chopped
• 1 tablespoon chopped chives (or scallions)

Seasoning & Garnish

• Salt & pepper to taste
• Lime wedges for serving

Instructions

1. Heat olive oil: Add the olive oil to a soup pot over medium-high heat to warm it up, creating a fragrant base for the soup.
2. Sauté ginger and garlic: Add grated ginger and minced garlic to the pot. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
3. Add broth and curry paste: Pour in the vegetable broth and stir in the green curry paste, stirring continuously until the paste dissolves. Increase the heat to bring the mixture to a boil.
4. Simmer with coconut milk: Reduce the heat to medium-low and stir in the full fat coconut milk. Let the soup simmer gently for 2 minutes to combine the flavors.
5. Cook noodles and add herbs: Add the uncooked vermicelli noodles along with basil, cilantro, and chives to the pot. Season with salt and pepper to taste. Cook for 2-3 minutes, or until the noodles are softened and the herbs have imparted their fresh flavor.
6. Serve with lime wedges: Ladle the soup into bowls and serve immediately with lime wedges on the side for squeezing over to add a bright, zesty finish.

Notes

• Use full fat coconut milk for a rich, creamy texture and authentic flavor.
• If vermicelli noodles are unavailable, you can substitute with thin rice noodles or angel hair pasta.
• Adjust the quantity of green curry paste to your preferred spice level.
• Fresh herbs like basil, cilantro, and chives are key for authentic flavor but can be adjusted based on availability.
• For a non-vegetarian version, consider adding cooked shrimp, chicken, or tofu for added protein.

Keywords: Thai green curry soup, quick curry soup, vermicelli noodle soup, vegetarian Thai soup, coconut curry soup, easy Thai recipe