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
Scale
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.
