Name: Quick Thai Green Curry Soup Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: Thai
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

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Introduction

This Quick Thai Green Curry Soup is a vibrant and comforting dish that’s perfect for a weeknight dinner. Bursting with fresh herbs and rich coconut milk, it’s both flavorful and easy to prepare in under 30 minutes.

A white bowl filled with creamy green soup as the base layer, topped with bright green fresh leaves on the left side, a light green lime wedge near the upper left edge, and thin white noodles twisted onto dark brown chopsticks resting from the right side into the bowl. On the right side, there is a pile of white bean sprouts with yellow tips, and at the bottom, vibrant green broccoli pieces. Small red chili flakes are scattered over the soup and toppings. The bowl sits on a white marbled surface with a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

Use seafood or chicken broth instead of vegetable broth for a richer flavor.
Add sliced mushrooms or bell peppers for extra texture and nutrition.
Adjust the amount of curry paste to control the spice level to your preference.
Substitute vermicelli with rice noodles if preferred.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid breaking the noodles. Add a splash of broth or water if the soup thickens when chilled.

How to Serve

A white bowl filled with clear broth layered with thin white noodles held gently by a pair of dark chopsticks above the bowl, showing a slight sheen and some red pepper flakes sprinkled on them. Inside the bowl, bright green leafy greens and broccoli sit against the sides, with a fresh green lime slice partially submerged near the noodles. Light yellow bean sprouts are also placed on top, slightly piled to the side. The bowl rests on a white marbled surface with a white cloth underneath, and a few stalks of lemongrass lie nearby. The bright natural light creates a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this soup is naturally vegan when using vegetable broth and no animal-based ingredients.

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

You can substitute with red or yellow curry paste, but the flavor will vary slightly. Alternatively, combine green chili, lemongrass, and fresh herbs for a homemade twist.