Thai Green Curry Soup – A Flavorful and Comforting Bowl of Goodness
If you’re craving something warm, fragrant, and packed with bold flavors, this Thai Green Curry Soup is the perfect choice! Combining the spicy, aromatic notes of Thai green curry paste with the creaminess of coconut milk, this soup offers a delightful balance of flavor in every spoonful. The addition of vermicelli noodles, fresh herbs, and a squeeze of lime make this dish a comforting yet refreshing meal that’s ready in just 20 minutes.
Ideal for a quick weeknight dinner or a light lunch, this Thai Green Curry Soup will quickly become a favorite in your recipe rotation.
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 & pepper, to taste
- Lime wedges, for serving
Directions
1. Sauté the Ginger and Garlic
Heat olive oil in a large soup pot over medium-high heat. Add the grated ginger and minced garlic and sauté for about 30 seconds, until fragrant. This creates the base of aromatic flavors that will infuse the soup.
2. Add Broth and Curry Paste
Stir in the vegetable broth and Thai green curry paste. Whisk to ensure the curry paste dissolves completely into the broth. Bring the mixture to a boil to intensify the flavors.
3. Simmer with Coconut Milk
Once the soup reaches a boil, reduce the heat to medium-low and stir in the coconut milk. Simmer for about 2 minutes to allow the rich, creamy flavors to meld together.
4. Add Noodles and Herbs
Add the vermicelli noodles, basil, and cilantro to the soup, along with a pinch of salt and pepper to taste. Let the soup cook for another 2-3 minutes, or until the noodles have softened. The fresh herbs will infuse the soup with a burst of flavor.
5. Serve and Garnish
Ladle the hot soup into bowls and garnish with chopped chives or scallions. Serve each bowl with a wedge of lime for a zesty finish.
Recipe Tips
- Customizable Add-ins: You can add veggies like mushrooms, spinach, or bell peppers to make the soup heartier. Tofu or shrimp are also great additions for extra protein.
- Adjusting Spice Level: If you prefer a milder curry, reduce the amount of green curry paste. For more heat, feel free to add some crushed red pepper flakes or fresh chilies.
- Noodle Substitutes: If you don’t have vermicelli noodles on hand, you can use rice noodles or even soba noodles for a different texture.
Nutrition Information
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 4
- Calories: 250 kcal per serving
Why You’ll Love This Thai Green Curry Soup
This Thai Green Curry Soup is the perfect combination of creamy, spicy, and savory. It’s light enough to enjoy as a quick lunch but filling enough to serve as a satisfying dinner. The coconut milk gives the soup a rich texture, while the fresh herbs and lime add brightness and zest. Plus, it’s incredibly easy to prepare, making it an ideal dish for busy weeknights.
With just a few simple ingredients, you can enjoy a bowl of Thai-inspired goodness that transports your taste buds to a world of bold, exotic flavors.
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Thai Green Curry Soup
- Total Time: 20 minutes
- Yield: 4 1x
Description
This Thai Green Curry Soup is the perfect blend of spicy, creamy, and fragrant flavors, all in one comforting bowl. Made with fresh ginger, garlic, Thai green curry paste, and coconut milk, it’s a soup that’s rich and flavorful yet light enough for any time of year. The addition of vermicelli noodles makes it hearty, while fresh herbs like basil and cilantro add a burst of freshness.
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 & pepper, to taste
Lime wedges, for serving
Instructions
Heat the olive oil in a large soup pot over medium-high heat.
Add the grated ginger and minced garlic, and cook until fragrant (about 30 seconds).
Stir in the vegetable broth and Thai green curry paste, ensuring the paste dissolves into the broth. Increase the heat and bring the mixture to a boil.
Reduce the heat to medium-low, then add the coconut milk. Simmer for 2 minutes.
Add the vermicelli noodles, basil, cilantro, salt, and pepper. Cook for 2-3 minutes, or until the noodles have softened.
Serve the soup hot, garnished with chopped chives or scallions, and a wedge of lime for an extra burst of flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 250