Thai Green Curry Soup Recipe (2024)

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Green Curry Soup is a vegan soup packed with refreshing Thai curry flavours, rice noodles, and coconut milk. It is a hearty bowl of comfort soup done in one pot. I think I have given you more than one reason to bookmark this vegan green curry soup recipe.

I am always looking for soup recipes more like a one-bowl meal. This Thai green curry soup rainchecks all the criteria of a perfect one-pot meal.

With some leftover Thai green curry paste, vegetables, and coconut milk sitting in the fridge, this soup gets ready in less than 30 minutes.

From sore throats to dull days, there is nothing this curry soup can’t help you fix.

Here are some more reasons to LOVE it

vegan and gluten-free
an easy, one-pot meal
delicious to the core
instant pot-friendly

Ingredients Required

Green Curry Paste is a spicy, thick curry paste used in Thai Cuisine. You can make it at home or pick a bottle from the supermarket. I use a ready-made one and spruce it up with my little hack.

Rice Noodles: I use Pad Thai Noodles or flat rice noodles sticks. You can add any variety of gluten-free noodles or pasta to this soup.

Greens: Thai Basil, Fresh Cilantro (stalks and leaves), Bok Choy

Coconut Milk: It gives a rich and creamy flavour to the soup.

Stock: Instead of plain water, use stock to flavour the soup. Or use 1 bouillon cube dissolved in lukewarm water.

Vegetables: Add mushrooms, broccoli, spinach, kale, bok choy, sweet potato, and cherry tomato to green curry soup. It is the best soup to use all the leftover vegetables from the fridge.

Brown Sugar: It balances the curry paste’s heat and gives the soup a sweet, caramelized taste.

Other Ingredients: Garlic, Ginger, Vegan Fish Sauce, Rice Vinegar, Sesame Oil, Salt

Favourite Toppings

This green curry soup is all about toppings. And they are the highlight of this soup recipe for me.

A few of my favourite topping ideas for this Thai curry soup are:

Lemon Juice

Chopped cilantro

Roasted Peanuts

Mung Bean Sprouts

Toasted Sesame Seeds

My Secret Hack

To spruce up the flavour of store-bought green curry paste, I blend cilantro stalks, basil leaves, green chilli, coconut milk, and curry paste. This addition of fresh ingredients takes the flavour of packaged green curry paste up a notch.

This hack of mine amps up the green colour of the soup, giving a great depth of flavour and a refreshing, tantalizing aroma.

Suppose you have good quality homemade Thai green curry paste, then nothing like it. But for busy weeknights, the hack of sprucing up the packaged green curry paste with the addition of fresh ingredients works fine.

How To Make

This green curry is one of the easiest soup recipes. You can cook it on the stovetop saucepot or the SAUTE mode of instant pot, like the way I do.

Step 1) Combine Thai green curry paste, chilli, cilantro stalks, basil leaves, coconut milk, and water. Blend to a paste.

Step 2) Set the SAUTE mode of the instant pot for 15 minutes. Add sesame oil to the inner pot. Once the oil is hot, add ginger, garlic, and onion. Saute for 1 minute.

Step 3) Add sliced mushroom. Saute for 2 – 3 minutes. Next, add the green curry paste. Mix nicely.

Step 4) Add vegetable stock, fish sauce, brown sugar, rice vinegar, and salt, and stir to mix. Allow the soup to simmer for 5 minutes.

Step 5) Add the rice noodles. Simmer the soup till the noodles are cooked. This takes less than 5 minutes.

Once the noodles are cooked, add coconut milk, bok choy, cilantro, basil, and red chilli. Mix and simmer the soup for 1 – 2 minutes. Taste and adjust the seasoning accordingly.

Recipe Variation

Tofu Green Curry Soup: Crispy fried tofu or the soft cubes of tofu dunked in curry soup taste divine.

Seafood Green Curry Soup: From shrimp, and prawns, to squid or shredded crab meat, it all tastes good in this spicy curry soup.

Red Or Yellow Curry Soup: In place of green curry paste, you can use Thai Red Curry or Yellow Curry Paste to make this soup.

Chicken Curry Soup: Feel free to add shredded rotisserie chicken to this curry soup and noodles.

Serving Suggestion

As I said, this curry soup is a wholesome, fulfilling meal.

For an Asian-style family dinner, you can serve green curry noodle soup with – vegan tofu stir fry, smashed cucumber salad, or crispy noodle salad.

More Soup Recipes

Creamy Corn Soup

Instant Pot Lentil Soup

Roasted Pumpkin Soup

Healthy Mushroom Soup

Minestrone (Pasta Soup)

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Thai Green Curry Soup Recipe

Green Curry Soup is a vegan soup packed with refreshing Thai curry flavors, rice noodles, and coconut milk. Learn how to make green curry soup from scratch at home.

5 from 3 votes

Print Pin Rate

Course: Appetizer

Cuisine: Chinese

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Calories: 400kcal

Author: Hina Gujral

Saucepan

Ingredients

For Green Paste

▢ ¼ Cup (50 gram approx) Thai Green Curry Paste
▢ 1 green chilli (mildly spicy)
▢ 2 tablespoon cilantro stalks, chopped
▢ ¼ Cup fresh basil leaves
▢ 1 tablespoon coconut milk
▢ 1 tablespoon water

Ingredients For Soup

▢ 4 tablespoon sesame oil or cooking oil
▢ 1 tablespoon garlic, finely chopped
▢ 1 tablespoon ginger, finely chopped
▢ ½ Cup onion, finely chopped
▢ 1 Cup white mushroom, sliced
▢ 4 Cup (500 ml approx) vegetable stock
▢ 1 teaspoon vegan fish sauce
▢ 1 teaspoon rice vinegar
▢ 1 teaspoon dark brown sugar
▢ Salt to taste
▢ 200 gram rice noodles or sticks
▢ ¼ Cup thick coconut milk
▢ 5 – 6 bok choy leaves, roughly chopped

Ingredients For Topping

▢ cilantro, chopped
▢ fresh basil leaves
▢ red chili, chopped
▢ lime juice

Instructions

Combine Thai green curry paste, chili, cilantro stalks, basil leaves, coconut milk, and water, Blend to a paste. Do not blend for too long as the heat from the blender often turns green pastes into a black and bitter mess. Transfer the green paste to a bowl and set it aside.
Set the SAUTE mode of the instant pot for 15 minutes. Add sesame oil to the inner pot. Once the oil is hot, add ginger, garlic, and onion. Saute for 1 minute. No need to brown the aromatics.
Add sliced mushroom. Saute for 2 – 3 minutes or till mushroom become light golden in color.
Next, add the green curry paste. Mix nicely.
Add vegetable stock, fish sauce, brown sugar, rice vinegar, salt, and stir to mix. Allow the soup to simmer for 5 minutes.
Add the rice noodles. Simmer the soup till noodles are cooked. This takes less than 5 minutes.
Once noodles are cooked, add coconut milk, bok choy, cilantro, basil, and red chili. Mix and simmer the soup for 1 – 2 minutes. Taste and adjust the seasoning accordingly.
At this stage, if the soup seems too thick add more vegetable stock to get the desired consistency, simmer, and turn off the heat.
Just before serving garnish soup with fresh herbs, crushed peanuts, and juice of lime.
Serve Thai Green Curry Soup warm.

Recipe Notes:

Curry Paste: Adjust the quantity of curry paste according to your preference. It is quite spicy. 1 – 2 tablespoons of curry paste will give you a mild to the spicy soup.

Noodles: You can cook the noodles separately or add them directly to the soup broth. I prefer cooking them in the broth.

Fish Sauce: Use vegan fish sauce or light soy sauce in the same quantity.

Milder Taste: If you want to make a mild curry soup or tone down the heat level, add more coconut milk and brown sugar.

Storage: This green curry recipe will keep in the fridge in a sealed container for up to 3 days. But the coconut milk might separate and the noodles will soak the broth as the day passes. While reheating in a saucepan add more stock or coconut milk and the soup will be back to normal.

Cooking: You can cook this green curry soup in an instant pot or stovetop.

Nutrition

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