Name: Quick Vegan Thai Green Curry Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 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 (see note); 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

Jump to Recipe· 4.1 from 8 reviews

If you’re craving something that’s both comforting and bursting with vibrant flavors, this Quick Vegan Thai Green Curry Soup Recipe is your new best friend. In just 15 minutes, you can create a nourishing bowl of creamy, spicy, and herbaceous goodness that feels like a warm hug on a chilly day or a sunny splash of freshness anytime. What I love most about this soup is how quickly it comes together from simple ingredients, giving you that authentic Thai taste with zero fuss and all the plant-based goodness you want.

Ingredients You’ll Need

A white pot filled with a creamy light yellow soup topped with a generous layer of fresh chopped green herbs, spread mostly on one side of the soup, creating a contrast between the smooth, pale broth and the vibrant green herbs. The pot sits on a white marbled surface, and the texture of the soup looks smooth with slight oil traces around the edges. The scene is bright and clear, showing the freshness of the ingredients, photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to making this soup sing. Each component plays a vital role — from the zing of ginger to the creaminess of coconut milk — creating layers of flavors and textures that make this dish so irresistible.

Olive oil: A light, neutral oil perfect for gently sautéing aromatics without overpowering the flavors.
Fresh ginger: Adds a warm, slightly spicy kick that brightens up the soup’s profile.
Garlic: Brings deep savory notes that form the soup’s flavorful foundation.
Vegetable broth: The heart of your soup’s liquid base, providing a subtle richness and depth.
Thai green curry paste: The soul of this dish, delivering authentic spice and herbal warmth.
Full-fat coconut milk: Creates the luscious, creamy texture that balances the spicy curry perfectly.
Uncooked vermicelli noodles: Quick-cooking noodles that soak up all the delicious curry broth.
Fresh basil: For a fragrant, slightly sweet herbal lift that complements the heat.
Cilantro: Adds fresh, citrusy brightness that wakes up your senses.
Chives or scallions: Mild onion flavor that adds another dimension of freshness and crunch.
Salt & pepper: Essentials to season and bring everything into perfect harmony.
Lime wedges: To squeeze over just before eating, adding zesty acidity that enhances all the flavors.

How to Make Quick Vegan Thai Green Curry Soup Recipe

Step 1: Sauté Aromatics

Start by heating olive oil in a soup pot over medium-high heat. Add grated fresh ginger and minced garlic, cooking just until fragrant — about 30 seconds. This quick step releases their wonderful aromas that lay the flavorful foundation of your soup.

Step 2: Build the Broth

Pour in the vegetable broth and stir in the Thai green curry paste until fully dissolved. Bring the mixture to a gentle boil to fully infuse the broth with that iconic green curry heat and herbal punch.

Step 3: Add Coconut Creaminess

Lower the heat to medium-low, then stir in the full-fat coconut milk. Let it simmer for a couple of minutes. This step mellows the spice with smooth, creamy richness that turns this dish into a velvety delight.

Step 4: Cook Noodles and Herbs

Now, toss in the uncooked vermicelli noodles along with the torn basil, chopped cilantro, and chives. Season with salt and pepper to taste, then cook for 2 to 3 minutes or until the noodles soften and all those fresh herbs release their fragrance into the broth.

Step 5: Final Touch & Serve

Your soup is ready when those noodles are tender and the flavors have fully married. Serve each bowl with a bright wedge of lime on the side — the citrusy squeeze is essential to lift and balance every spoonful.

How to Serve Quick Vegan Thai Green Curry Soup Recipe

A large light yellow pot filled with a creamy white soup base scattered with many small green leafy herbs all over. Inside the soup, a black ladle is lifting a nest of thin white noodles mixed with some green leaves, showing a thick and rich texture. The pot sits on a white marbled surface with subtle gray veins. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishes can transform a good soup into an unforgettable experience. For this curry soup, fresh lime wedges are a must. Additionally, sprinkle extra torn basil or cilantro leaves on top for a fresh pop of green. If you like a little crunch, some toasted cashews or sliced chili peppers add exciting textures and a burst of color.

Side Dishes

This soup shines on its own but pairing it with steamed jasmine rice or fragrant sticky rice makes it a fuller meal. For a light accompaniment, try a simple cucumber salad with a tangy dressing to balance the soup’s rich creaminess with crisp, refreshing notes.

Creative Ways to Present

Serve your Quick Vegan Thai Green Curry Soup Recipe in rustic bowls to highlight its vibrant colors. For a fun twist, offer mini bowls as an appetizer in a dinner party setting or fill small jars for an on-the-go lunch. You can even drizzle a little coconut cream on top in a pretty swirl to give it that extra wow factor.

Make Ahead and Storage

Storing Leftovers

Pop any leftovers into an airtight container and refrigerate. This soup keeps beautifully for up to 3 days without losing its fresh flavor or creamy texture, making it a perfect quick lunch or dinner option for busy days.

Freezing

You can freeze this curry soup, but keep in mind that coconut milk might separate slightly once thawed. To prevent this, stir the soup well before freezing and again when reheating. Store in freezer-safe containers for up to 2 months for best taste.

Reheating

Gently reheat your soup over medium heat on the stove, stirring occasionally until warmed through. Avoid boiling to preserve the delicate balance of flavors. A quick squeeze of fresh lime juice after reheating brightens it back up perfectly.

FAQs

Can I use a different type of noodles?

Absolutely! While vermicelli noodles soak up the broth nicely, you can substitute with rice noodles, soba, or even zucchini noodles for a low-carb option. Just adjust cooking times accordingly.

Is this soup very spicy?

The heat level depends mostly on the Thai green curry paste you choose. If you prefer milder soups, start with less curry paste and add more to taste. Adding coconut milk also softens the spiciness wonderfully.

Can I make this recipe gluten-free?

Yes! Just make sure to use gluten-free vermicelli noodles or rice noodles and check your curry paste ingredients. Most vegetable broths are naturally gluten-free, but it’s always good to double-check.

What if I don’t have fresh herbs like basil or cilantro?

Fresh herbs add brightness and aroma, but if you don’t have them, dried herbs can be used in a pinch. Expect a slightly different flavor — you might want to add a bit more lime juice or fresh garnishes like scallions to compensate.

Can I add vegetables or tofu to make it heartier?

Definitely! Diced tofu, mushrooms, baby corn, or snap peas are fantastic additions. Add firm veggies early to the broth and more delicate ones with the noodles so everything cooks perfectly without losing texture.

Final Thoughts

I hope you feel as excited as I do to try this Quick Vegan Thai Green Curry Soup Recipe because it’s one of those rare dishes that brings comfort, nutrition, and vibrant flavors to your table faster than you’d believe. Give it a whirl, share it with friends or family, and watch it become a quick favorite in your recipe arsenal!

Quick Vegan Thai Green Curry Soup Recipe

Ingredients You’ll Need