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Quick Vegan Thai Green Curry Soup Recipe

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4.1 from 8 reviews

This Quick Thai Green Curry Soup is a vibrant, vegan-friendly dish made from scratch in just 15 minutes. Featuring fragrant ginger, garlic, and authentic Thai green curry paste simmered in creamy coconut milk and vegetable broth, it’s a hearty, wholesome meal perfect for a speedy dinner. Vermicelli noodles add delicate texture while fresh herbs like basil, cilantro, and chives bring bright, fresh flavors, finished with a squeeze of lime for zesty balance.

  • Total Time: 15 minutes
  • Yield: 4 servings

Ingredients

Soup Base

  • 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

Noodles & Garnish

  • 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

Instructions

  1. Heat oil, ginger, and garlic: Add 1 teaspoon olive oil to a soup pot set over medium-high heat. Add 1 teaspoon grated fresh ginger and 2 cloves minced garlic, cooking until fragrant, about 30 seconds.
  2. Add broth and curry paste: Pour in 4 cups vegetable broth along with 2 heaping tablespoons Thai green curry paste. Stir until the curry paste dissolves completely, then increase heat to bring the mixture to a boil.
  3. Simmer with coconut milk: Lower heat to medium-low, stir in 1 can full fat coconut milk, and let the soup simmer gently for 2 minutes to meld the flavors.
  4. Cook noodles and add herbs: Add 3.5 ounces uncooked vermicelli noodles, torn basil, cilantro, chopped chives, and season with salt and pepper to taste. Cook for 2-3 minutes until noodles soften and herbs are fragrant.
  5. Serve with lime wedges: Ladle the soup into bowls and serve immediately with lime wedges on the side for squeezing to your preference.

Notes

  • Use full-fat coconut milk for a rich and creamy texture that balances the heat and spice of the curry paste.
  • The vermicelli noodles cook quickly; monitor closely to avoid overcooking.
  • Fresh herbs such as basil, cilantro, and chives add brightness and should be added just before serving to retain their flavor and color.
  • If you prefer a spicier soup, add more green curry paste according to taste.
  • This soup is vegan and gluten-free if you ensure the vermicelli noodles are rice-based and the curry paste is free of fish sauce or shrimp paste.
  • Author: Maya
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan

Find it online: https://recipeteach.com/quick-vegan-thai-green-curry-soup-recipe/