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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.
Course Dinner Lunch
Cuisine Thai
Diet Gluten Free
Keyword Green curry soup
Prep Time 10 minutes
Cook Time 15 minutes
Servings 2

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.