Quick Thai Green Curry Soup

This vegan Thai green curry soup recipe is a healthy and fast meal that’s ready in about 15 minutes! The bold and bright flavors in the creamy coconut broth are irresistible.

Ingredients · Servings 4

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 (see note)
Handful of basil (torn)
Handful of cilantro (torn or chopped)
1 tablespoon chopped chives ((or use scallions))
Salt & pepper (to taste)
Lime wedges for serving

Method · 15 min

Add olive oil to a soup pot over medium-high heat.
Add the ginger and garlic. Cook until fragrant (about 30 seconds).
Add in the vegetable broth and green curry paste. Stir until the curry paste has dissolved. Increase heat and bring the mixture to a boil.
Reduce heat to medium-low and stir in the coconut milk. Simmer for 2 minutes.
Add the vermicelli, herbs, and salt & pepper. Cook for 2-3 minutes or until the noodles have softened. Serve with a wedge of lime.

Why you’ll love it

I can’t get enough of Thai-inspired flavors, and this coconut curry soup is the perfect recipe for late-night cravings since it’s so quick to make all in one pot. It’s not heavy, and green curry paste is really easy to work with. I like to always keep some on hand!

This happens to be a vegan soup, but you definitely won’t find yourself missing protein. It’s filling and hearty, and the flavors are so fragrant in this rich and aromatic soup. A piping hot bowl of this Thai-style soup is bursting with so much vibrant flavor.

Is it spicy?

Not particularly! I use Thai Kitchen brand, which is quite mild. I’d describe it as having a zip rather than being spicy, and the coconut milk mellows it out even more. However, other brands of green curry may be spicy.

What you’ll need

Olive oil – for sautéing
Ginger – it gives that signature zesty quality. I keep some in the freezer all the time so I always have some on hand, and it also makes grating it easier!
Coconut milk – my not-so-secret ingredient for making vegan dishes creamy and inviting. Use Thai Kitchen brand for both the green curry paste and coconut milk.
Noodles – we’re using vermicelli rice noodles, which are so thin that they cook almost instantly.
Basil, cilantro, and chives – for a gorgeous pop of fresh flavor. I used regular basil, but you could for sure use Thai basil.
Lime – a squeeze of fresh lime juice adds a touch of acidity and contrast.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Easily grate the ginger with a Microplane zester and mince the garlic with one squeeze of a garlic press.
A sturdy ladle makes dishing up soups way less messy.
I use my Le Creuset Dutch oven for this recipe and this cookware cleaner to take care of enameled cast iron.

How to make green curry soup

In a skillet over medium-high heat, cook the garlic and ginger until fragrant. Pour in the vegetable broth, and add the green curry paste. Stir until dissolved, and bring to a boil.

Reduce the heat, add in the coconut milk, and simmer for a couple of minutes. Add in the noodles, fresh herbs, and salt & pepper. Cook until the noodles are done, and serve with fresh lime wedges.

Substitutions and variations

You could use pre-grated ginger that comes in the tube and/or minced garlic if you happen to have some. This also cuts down on prep time even more.
I used super thin vermicelli noodles, but thicker rice noodles will work too. They will take a little longer to cook, though.
If you don’t need this to be vegan and happen to have some on hand, a splash of fish sauce will be a delicious addition.
Add in some uncooked shrimp at the same time as the noodles if you want it to be a little more filling.

What to serve with Thai soup

A slice of crusty bread would be a great option with this soup, or try a doughy bread like naan or roti.
Craving a soup and salad combo with even more Thai-style flavors? Try my Thai Quinoa Salad with a quick peanut-lime dressing to complement it.

Leftovers and storage

This Thai noodle soup will keep in the fridge for a few days in an airtight container. If you’re planning to have a lot left over, you may want to wait to add the fresh herbs to each portion when reheating. The noodles will also soak up a bit of broth over time.
Reheat in a saucepan over a low heat for best results.
I don’t recommend freezing leftovers of this recipe.