If you’re craving something vibrant, comforting, and bursting with authentic Thai flavors, this Quick Thai Green Curry Soup Recipe is an absolute must-try. It’s a lively bowl of creamy coconut broth infused with fragrant green curry paste, fresh herbs, and tender vermicelli noodles that come together in just about 15 minutes. Whether you want a cozy weeknight dinner or a flavorful lunch, this soup delivers big on taste without demanding hours in the kitchen.
Ingredients You’ll Need
The beauty of this Quick Thai Green Curry Soup Recipe is in its simplicity. Each ingredient plays a crucial role—from the warming ginger that gives the soup its subtle spice, to the creamy coconut milk adding richness. Together, these essentials build a perfectly balanced dish that’s both bright and soothing.
- Olive oil: Helps gently sauté aromatics without overpowering flavors.
- Grated fresh ginger: Brings a zesty warmth that complements the curry paste.
- Minced garlic: Adds depth and a savory kick to the broth.
- Vegetable broth: The flavorful base that carries all the wonderful tastes.
- Thai green curry paste: The star ingredient delivering authentic spice and herbal notes.
- Full fat coconut milk: Creates a creamy, luscious texture and balances spicy heat.
- Uncooked vermicelli noodles: Light and delicate, absorbing the curry flavors perfectly.
- Basil (torn): Provides a sweet, peppery freshness at the end.
- Cilantro (torn or chopped): Adds a citrusy, bright lift that wakes up the soup.
- Chopped chives or scallions: Offers a mild onion flavor and nice crunch.
- Salt & pepper: To taste — essential for seasoning and rounding out the soup.
- Lime wedges: For serving, offering acidity to cut through the richness.
How to Make Quick Thai Green Curry Soup Recipe
Step 1: Sauté the aromatics
Start by warming olive oil in your soup pot over medium-high heat. Then, toss in the grated fresh ginger and minced garlic. Stir continuously and let them cook just until fragrant, which should take about 30 seconds. This step is crucial because it releases their wonderful aromas and flavors, setting a bright and fresh foundation for your soup.
Step 2: Build the curry base
Next, pour in the vegetable broth and add the Thai green curry paste. Stir well to ensure the curry paste dissolves completely into the broth. Then crank up the heat a bit to bring the mixture to a lively boil. This step is where the vibrant green curry flavor truly begins to shine through and infuse the broth.
Step 3: Add the coconut milk and simmer
After boiling, reduce the heat to medium-low and slowly stir in the full fat coconut milk. Simmer this gently for two minutes, letting the coconut milk mellow the spices and add that silky texture. It’s such a satisfying moment when the curry transforms into a rich, creamy soup that feels both luxurious and comforting.
Step 4: Finish with noodles and herbs
Finally, stir in the vermicelli noodles along with the torn basil, cilantro, and chopped chives. Season with salt and pepper to your liking. Cook everything together for 2 to 3 minutes or until the noodles become tender yet still slightly springy. The fresh herbs at this stage add bursts of herbaceous flavor and a lovely pop of color.
How to Serve Quick Thai Green Curry Soup Recipe
Garnishes
Serving this soup with a wedge of fresh lime is non-negotiable because the zesty citrus brightens every spoonful and perfectly balances the creamy richness. You can also add a sprinkle of extra chopped herbs like cilantro or basil, or even a few thin slices of fresh chili for those who like an extra kick of heat.
Side Dishes
This Quick Thai Green Curry Soup Recipe pairs beautifully with simple steamed jasmine rice or a side of crunchy vegetable spring rolls. If you’re feeling indulgent, a light cucumber salad with a tangy vinaigrette helps cleanse the palate and adds a refreshing contrast.
Creative Ways to Present
For a fun twist, serve the soup in individual coconut shells or deep bowls garnished with edible flowers like Thai basil blossoms or nasturtiums. You can also line the bowl rims with roasted peanuts or sprinkle toasted sesame seeds on top to add textural intrigue that surprises and delights the palate.
Make Ahead and Storage
Storing Leftovers
This soup keeps well in an airtight container in the refrigerator for up to 3 days. To preserve the fresh flavors, it’s best to add herbs and noodles fresh on reheating, but if convenience wins, adding them before storing is perfectly okay too.
Freezing
Because of the coconut milk and fresh herbs, freezing isn’t recommended as the texture and flavor may slightly change. However, if you must freeze it, store the soup without noodles and herbs, then add those fresh when you reheat.
Reheating
Reheat gently over medium-low heat on the stove and stir occasionally. If the soup thickens too much, loosen it with a splash of vegetable broth or water. Add fresh herbs and lime wedges just before serving to revive the vibrant flavors.
FAQs
Can I use chicken broth instead of vegetable broth?
Absolutely! Chicken broth will add a richer, more savory base to the Quick Thai Green Curry Soup Recipe. Just keep in mind it might alter the flavor subtly, but it’s a delicious variation if you prefer meat-based broths.
How spicy is this soup?
The spiciness level depends largely on your green curry paste. It tends to be moderately spicy, but you can control the heat by choosing a milder paste or adding more coconut milk to mellow it out. Adjust according to your taste buds!
Can I substitute vermicelli noodles with another type?
Yes, rice noodles of various sizes work great, or even thin spaghetti if you’re in a pinch. Just keep an eye on cooking times since different noodles soften at different rates to avoid overcooking.
Is this soup suitable for a vegan diet?
This recipe is naturally vegan as long as you use vegetable broth and ensure the green curry paste does not contain fish sauce. Many brands offer vegan-friendly curry paste options, so check the label to keep it plant-based.
How do I make this Quick Thai Green Curry Soup Recipe gluten-free?
To ensure the soup is gluten-free, use gluten-free vermicelli or rice noodles and verify that your green curry paste and broth don’t have any hidden gluten ingredients. Most traditional ingredients are naturally gluten-free, so it’s mostly about being label-conscious.
Final Thoughts
I can’t recommend this Quick Thai Green Curry Soup Recipe enough for anyone seeking a fast, flavorful escape to Thai cuisine that doesn’t require hours in the kitchen. It’s fresh, comforting, and packed with layers of taste that will have you coming back for seconds. Give it a try and watch it become one of your go-to weeknight favorites!
Print
Quick Thai Green Curry Soup Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegetarian
Description
A quick and flavorful Thai Green Curry Soup that combines fragrant spices, creamy coconut milk, and fresh herbs with tender vermicelli noodles for an easy weeknight meal.
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
- 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 oil and sauté aromatics: Add olive oil to a soup pot over medium-high heat. Add the grated fresh ginger and minced garlic, cooking until fragrant, about 30 seconds, to release the flavors.
- Add broth and curry paste: Pour in the vegetable broth and stir in the Thai green curry paste until fully dissolved. Increase the heat to bring the mixture to a boil.
- Simmer with coconut milk: Reduce the heat to medium-low and stir in the full fat coconut milk. Allow the soup to simmer gently for 2 minutes to blend the flavors.
- Cook noodles and herbs: Add the uncooked vermicelli noodles along with the torn basil, cilantro, and chopped chives. Season with salt and pepper to taste. Cook for 2-3 minutes or until the noodles are softened.
- Serve: Ladle the soup into bowls and serve immediately with lime wedges on the side for squeezing over the soup to add brightness and acidity.
Notes
- The vermicelli noodles cook quickly in the hot soup; be careful not to overcook to avoid a mushy texture.
- You can substitute chicken or shrimp broth if you prefer a non-vegetarian version.
- If you want a milder curry, reduce the amount of green curry paste used.
- For a gluten-free option, ensure your vermicelli noodles are made from rice or another gluten-free base.
