Thai Green Curry Soup
A quick and hearty Thai Green Curry Soup made with coconut milk, rice noodles, and fresh vegetables. Bursting with bold flavors and ready in just 35 minutes, this one-pot soup is a nourishing option for cozy dinners or easy meal prep.
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.
