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Quick Thai Green Curry Soup Recipe

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4.6 from 79 reviews

This Quick Thai Green Curry Soup is a vibrant, flavorful dish combining aromatic Thai green curry paste, creamy coconut milk, and fresh herbs with delicate vermicelli noodles. Ready in under 20 minutes, it offers a comforting yet light meal perfect for any day of the week.

Ingredients

Main 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

Herbs and Seasoning

  • 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. Heat oil and sauté aromatics: Add olive oil to a soup pot over medium-high heat. Add the grated ginger and minced garlic, cooking until fragrant, about 30 seconds.
  2. Add broth and curry paste: Pour in the vegetable broth and stir in the Thai green curry paste. Stir continuously until the curry paste dissolves completely. Increase the heat to bring the mixture to a boil.
  3. Simmer with coconut milk: Reduce the heat to medium-low and stir in the coconut milk. Let the soup simmer gently for 2 minutes to blend the flavors.
  4. Cook noodles and add herbs: Add the uncooked vermicelli noodles, basil, cilantro, chives, and salt and pepper to taste. Cook for 2-3 minutes or until the noodles soften.
  5. Serve: Ladle the soup into bowls and serve with fresh lime wedges for a bright, zesty finish.

Notes

  • Use full-fat coconut milk for a creamy texture and rich flavor.
  • If you prefer a milder curry, reduce the green curry paste to 1 tablespoon.
  • You can substitute vermicelli noodles with rice noodles or thin spaghetti if needed.
  • For protein, consider adding cooked shrimp, tofu, or chicken before serving.

Find it online: https://alinacooks.com/quick-thai-green-curry-soup-recipe/