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