Creamy Thai Green Curry Soup
Warm, fragrant, and flavorful, this Thai Green Curry Soup is the ultimate comfort food with a vibrant kick. Crafted with aromatic green curry paste, creamy coconut milk, and fresh vegetables and herbs, it invites you to experience the joy of cooking. Perfect for a cozy lunch or a weeknight dinner, this soup is a canvas for your creativity, whether you choose tofu, chicken, or shrimp. Naturally gluten-free and dairy-free, it is a nourishing choice that celebrates wholesome ingredients.
Why You’ll Love This Recipe
One-Pot Meal: Minimal cleanup, maximum flavor.
Bold Thai Flavors: Green curry paste + coconut milk = rich, spicy, and aromatic.
Versatile & Customizable: Add your favorite protein and veggies.
Quick & Easy: Ready in 30 minutes or less.
Naturally Gluten-Free & Dairy-Free
Pro Tips for the Best Green Curry Soup
Use High-Quality Curry Paste For great flavor.
Coconut Cream = Extra Richness: Use full-fat coconut milk for a creamy finish.
Make it Vegan: Use vegetable broth, tofu, and a vegan-friendly green curry paste.
Don’t Overcook the Veggies: Keep them slightly crisp for better texture.
Add Noodles or Rice: Turn this into a heartier meal by serving over rice or adding rice noodles.
Serving Suggestions
With Jasmine Rice – Soaks up all that flavorful broth.
With Rice Noodles – For a comforting noodle soup experience.
As a Starter or Main – Serve in small bowls before a Thai-inspired meal or enjoy a big bowl for dinner.
With Fresh Thai Herbs – Thai basil or mint brings next-level freshness.
Storing & Reheating
Refrigerator:
- Store in an airtight container for up to 4 days.
Freezer:
- Freeze without delicate greens or noodles for up to 3 months. Add fresh vegetables or herbs when reheating.
To Reheat:
- Warm gently on the stovetop or microwave until hot; add more broth if needed.
FAQs About Green Curry Soup
1. Is Green Curry Soup Spicy?
Yes, green curry tends to be medium to hot. You can adjust the spice using less curry paste or adding more coconut milk.
2. Can I Use Red or Yellow Curry Paste?
Absolutely! Each gives a different flavor:
- Red = spicier and more robust
- Yellow = milder and sweeter
3. Is This Recipe Vegan?
It can be! Use vegetable broth, tofu, and a vegan-friendly green curry paste.
4. What Protein Works Best?
Tofu, shrimp, chicken, or chickpeas are great options, depending on your preference.
5. Can I Add Noodles Directly?
Yes, but cook noodles separately to avoid absorbing too much broth and
getting mushy.
Conclusion
This Thai Green Curry Soup is a warm and inviting dish that’s super easy to make! Packed with bold flavors, it features a creamy coconut base, fresh veggies, and a splash of lime that adds a fun twist. It’s the perfect weeknight meal that feels like your favorite takeout but made right at home!
Creamy Thai Green Curry Soup
Ingredients
For the Soup Base:
- 1 tablespoon coconut oil or neutral oil
- 2 –3 tablespoons Thai green curry paste (Feel free to adjust it to what you like best)
- 3 cloves garlic minced
- 1 teaspoon ginger grated
- 1 cup coconut milk
- 2 cups vegetable broth or chicken broth
- 1 teaspoon brown sugar or coconut sugar
- 1 tbsp soy sauce
Vegetables (Use what you love!):
- 1/2 zucchini sliced
- 1/ cup red bell pepper julienned
- 1/2 cup carrots julienned
- 1/2 cup baby spinach or kale or 2-3 tiny baby bok chok
- ½ cup snap peas optional
Optional Protein Add-Ins:
- 1 block tofu cubed and pan-fried
- 1 chicken breast, thinly sliced (Cooked or uncooked)
- 8 –10 shrimp peeled and deveined
Garnish:
- Fresh Thai basil or parsley
- Chopped cilantro
- Lemon or lime juice
- Lime or Lemon wedges
- Sliced green onion
- Boiled eggs
- Chili flakes or sliced Thai chili for heat
- Sesame seeds
Instructions
Sauté Aromatics
- Heat oil in a large pot over medium heat.
- Add garlic, ginger, and green curry paste. Cook for another 1–2 minutes until fragrant.
Build the Broth
- Pour in coconut milk and broth. Stir well to combine with the curry paste.
- Add soy sauce and brown sugar, and bring to a gentle boil.
Add Veggies & Protein
- Add firmer vegetables (like carrots, bell peppers, and zucchini) and simmer for 5 minutes.
- Add your protein of choice (tofu, chicken, or shrimp).
- Cook the chicken or shrimp until fully cooked, or add pre-cooked protein before serving.
- Add tofu now for maximum flavor, or use pan-fried or baked tofu later to achieve a satisfying texture.
- During the last 2 minutes of cooking, stir in softer veggies (like spinach, baby bok chok, or snap peas).
Season & Serve
- Stir in lemon or lime juice, and adjust the seasoning with more soy sauce or salt if needed.
- Ladle into bowls and garnish with fresh herbs, chili, and lime or lemon wedges.
- Serve hot, optionally, with rice, rice noodles, or crusty bread on the side.