This Thai Green Curry Soup is a warm, nourishing bowl that combines fragrant herbs, creamy coconut milk, and tender rice noodles into a satisfying one-pot meal.
Packed with fiber-rich vegetables, plant-based protein, and healthy fats from coconut milk, it’s both wholesome and delicious.
With only 35 minutes from start to finish, this quick and easy soup is perfect for everyday cooking, meal prep, or weeknight dinners.
Thai Green Curry Soup
Equipment
- 1 Blender (for curry paste)
- 1 Instant Pot or Large Saucepan
- 1 wooden spoon
- 1 chef’s knife
- 1 cutting board
Ingredients
For Green Curry Paste:
- ¼ cup 50 g Thai green curry paste
- 1 green chili mild
- 2 tbsp cilantro stems chopped
- ¼ cup fresh basil leaves
- 1 tbsp coconut milk
- 1 tbsp water
For the Soup:
- 4 tbsp sesame oil or neutral cooking oil
- 1 tbsp garlic finely chopped
- 1 tbsp ginger finely chopped
- ½ cup onion finely chopped
- 1 cup white mushrooms sliced
- 4 cups 500 ml vegetable broth
- 1 tsp tamari or soy sauce
- 1 tsp rice vinegar
- 1 tsp dark brown sugar
- Salt to taste
- 200 g rice noodles
- ¼ cup thick coconut milk
- 5 –6 bok choy leaves roughly chopped
For Toppings:
- Fresh cilantro chopped
- Fresh basil leaves
- Lime juice
Instructions
- Prepare the green curry base: Begin by making the flavorful green curry paste that will define the character of this soup. In a blender or food processor, add the Thai green curry paste, fresh green chili, chopped cilantro stems, fresh basil leaves, coconut milk, and a little water. Blend gently until smooth, but avoid overblending — excessive heat from the blender can alter the vibrant green color and slightly change the flavor to bitter. Once ready, transfer the curry paste to a bowl and set aside for later use.
- Warm the pot and sauté aromatics: Set your Instant Pot to Sauté mode for about 15 minutes, or place a large saucepan on medium heat on the stovetop. Add sesame oil and allow it to warm until shimmering. Add the finely chopped garlic, ginger, and onion, stirring frequently for about one minute, just until the aroma emerges and the onions soften. Avoid browning them, as this recipe benefits from the fresh and bright flavor of the aromatics.
- Cook the mushrooms for depth: Add the sliced white mushrooms to the pot and sauté for about 2–3 minutes. Stir often to ensure even cooking until the mushrooms soften and develop a light golden tone. This step adds an earthy depth and enhances the umami profile of the soup.
- Incorporate the curry paste: Add the prepared green curry paste to the pot, stirring thoroughly so the paste coats the mushrooms and aromatics evenly. Let the paste cook for about a minute or two, allowing its fragrant oils to bloom. This technique enhances the richness and aroma of the curry base before adding liquids.
- Build the soup base with liquids: Pour in the vegetable broth, then add tamari sauce, rice vinegar, brown sugar, and a pinch of salt. Stir well to combine. Allow the mixture to come to a gentle simmer for about five minutes so the flavors blend beautifully. Taste the broth at this stage — it should be a balanced combination of savory, sweet, and mildly tangy.
- Add the noodles for heartiness: Once the broth is simmering, add the rice noodles directly to the pot. Cook them according to the package directions, usually 4–5 minutes, stirring occasionally to prevent clumping. Cooking the noodles directly in the broth ensures they soak up the curry flavor, resulting in a richer taste.
- Enrich with coconut milk and greens: Stir in the thick coconut milk, chopped bok choy leaves, fresh basil, and cilantro. Allow the soup to simmer for 1–2 minutes until the greens wilt gently and the coconut milk blends into the broth. If the soup feels too thick at this stage, add a bit more vegetable broth to reach your preferred consistency.
- Taste and adjust seasoning: Taste the soup before finishing. Adjust the seasoning with extra salt, sugar, or vinegar to achieve a perfect balance of flavors. Thai-inspired dishes rely on harmony between salty, sweet, sour, and spicy notes, so fine-tuning at the end is essential.
- Garnish and serve fresh: Ladle the hot soup into bowls and garnish generously with fresh cilantro, basil leaves, and a squeeze of lime juice for brightness. Add crushed peanuts for texture and extra flavor if desired. Serve immediately to enjoy the aromatic, comforting essence of this Thai Green Curry Soup.
Notes
- Curry Paste Flexibility: The spice level of Thai green curry paste can vary by brand. Start with a smaller amount if you prefer mild heat, then adjust to taste. Homemade curry paste offers a fresher flavor, but store-bought paste is a convenient alternative.
- Noodle Cooking Tip: Cooking rice noodles directly in the broth allows them to absorb more flavor, but they may soften quickly. For firmer noodles, cook them separately and add just before serving.
- Balancing Flavors: Thai cuisine thrives on harmony between salty, sweet, sour, and spicy. Taste and adjust seasonings at the end to suit your preference.
- Ingredient Substitutions: Bok choy can be replaced with spinach, kale, or Swiss chard. Tamari can be substituted with low-sodium soy sauce for gluten-containing versions.
- Coconut Milk Creaminess: Use thick coconut milk for richness. Light coconut milk can be used for fewer calories, but it will slightly change the soup’s texture.
Chef’s Secrets: Unlocking Bold Curry Flavors
The heart of this soup is the green curry paste — its freshness and balance define the final dish.
Blooming the paste gently over heat before adding liquids allows the aromatic oils to develop, making the soup richer and more vibrant.
Fresh herbs like basil and cilantro should be added at the end to preserve their aroma.
For an extra layer of flavor, toast your sesame oil lightly before sautéing the aromatics — it adds a nutty depth.
Lastly, don’t rush the simmering step; allowing the flavors to marry will transform a good soup into something extraordinary.
Serving Suggestions: Perfect Pairings And Ideas
Thai Green Curry Soup is incredibly versatile.
Serve it as a satisfying main dish or pair it with light sides for a balanced meal.
For a refreshing contrast, serve alongside a crisp cucumber salad or a simple papaya salad.
Garnish with crushed peanuts for crunch and extra texture.
For a heartier option, add extra protein such as tofu cubes, tempeh, shrimp, or shredded chicken.
A wedge of lime on the side brightens the flavors beautifully and elevates the overall dining experience.
Storage Tips: Keeping Soup Fresh Longer
This soup stores beautifully but requires mindful reheating.
Keep it in a sealed container in the refrigerator for up to 3 days.
Because the noodles continue to soak up the broth, the texture will change over time.
To restore freshness when reheating, add a splash of vegetable broth or coconut milk and warm gently over low heat.
For longer storage, freeze the soup without noodles for up to 2 months.
Reheat gently and cook fresh noodles just before serving to maintain texture.
Frequently Asked Questions
1. Can I make this soup vegan?
Yes — this recipe is naturally plant-based. Simply ensure the green curry paste does not contain shrimp paste, which some brands include. Choose tamari or soy sauce instead of fish sauce to keep it vegan-friendly.
2. Can I use other types of noodles?
Absolutely. Rice noodles are traditional, but you can use shirataki noodles, soba noodles, or even whole wheat pasta. Just adjust cooking times accordingly.
Shirataki noodles require no cooking, while soba noodles should be added toward the end to avoid overcooking.
3. How spicy is Thai green curry soup?
Thai green curry paste typically has a moderate to high heat level. You can reduce spice by using less paste or choosing a milder brand. Adding extra coconut milk and a touch of sugar also tones down the heat.
4. Can I prepare this soup in advance?
Yes, you can prepare the curry paste and chop the vegetables ahead of time. Store them separately in airtight containers in the fridge. Combine and cook the soup when ready to serve for maximum freshness.
5. How can I make this soup richer and creamier?
For extra creaminess, stir in a little more thick coconut milk at the end of cooking. You can also add a spoonful of cashew cream or blend part of the soup for a velvety texture.
