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This vegan Thai green curry soup recipe is a healthy and fast meal that’s ready in about 15 minutes! The bold and bright flavors in the creamy coconut broth are irresistible.
Try my Easy Thai Chicken Curry Soup next for another delicious Thai-style soup recipe.
Why you’ll love it
I can’t get enough of Thai-inspired flavors, and this coconut curry soup is the perfect recipe for late-night cravings since it’s so quick to make all in one pot. It’s not heavy, and green curry paste is really easy to work with. I like to always keep some on hand!
This happens to be a vegan soup, but you definitely won’t find yourself missing protein. It’s filling and hearty, and the flavors are so fragrant in this rich and aromatic soup. A piping hot bowl of this Thai soup is bursting with so much vibrant flavor.
Is it spicy?
Not particularly! I use Thai Kitchen brand, which is quite mild. I’d describe it as having a zip rather than being spicy, and the coconut milk mellows it out even more. However, other brands of green curry may be spicy.
What you’ll need
- Olive oil – for sautéing
- Ginger – it gives that signature zesty quality. I keep some in the freezer all the time so I always have some on hand, and it also makes grating it easier!
- Garlic – classic aromatic flavor
- Vegetable broth – for the base of the soup
- Thai green curry paste – it’s a bright blend that includes green chilies, lemongrass, and various herbs and spices
- Coconut milk – my not-so-secret ingredient for making vegan dishes creamy and inviting. Use Thai Kitchen brand for both the green curry paste and coconut milk.
- Noodles – we’re using vermicelli rice noodles, which are so thin that they cook almost instantly
- Basil, cilantro, and chives – for a gorgeous pop of fresh flavor. I used regular basil, but you could for sure use Thai basil.
- Lime – a squeeze of fresh lime juice adds a touch of acidity and contrast
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Easily grate the ginger with a Microplane zester and mince the garlic with one squeeze of a garlic press.
- A sturdy ladle makes dishing up soups way less messy.
- I use my Le Creuset Dutch oven for this recipe and this cookware cleaner to take care of enameled cast iron.
How to make green curry soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a skillet over medium-high heat, cook the garlic and ginger until fragrant. Pour in the vegetable broth, and add the green curry paste. Stir until dissolved, and bring to a boil.
Reduce the heat, add in the coconut milk, and simmer for a couple of minutes. Add in the noodles, fresh herbs, and salt & pepper. Cook until the noodles are done, and serve with fresh lime wedges.
Substitutions and variations
- You could use pre-grated ginger that comes in the tube and/or minced garlic if you happen to have some. This also cuts down on prep time even more.
- I used super thin vermicelli noodles, but thicker rice noodles will work too. They will take a little longer to cook, though.
- If you don’t need this to be vegan and happen to have some on hand, a splash of fish sauce will be a delicious addition.
- Add in some uncooked shrimp at the same time as the noodles if you want it to be a little more filling.
What to serve with Thai soup
- A slice of crusty bread would be a great option with this soup, or try a doughy bread like naan or roti.
- Craving a soup and salad combo with even more Thai-style flavors? Try my Thai Quinoa Salad with a quick peanut-lime dressing to complement it.
Leftovers and storage
- This Thai noodle soup will keep in the fridge for a few days in an airtight container. If you’re planning to have a lot left over, you may want to wait to add the fresh herbs to each portion when reheating. The noodles will also soak up a bit of broth over time.
- Reheat in a saucepan over a low heat for best results.
- I don’t recommend freezing leftovers of this recipe.
If you made this Thai-inspired soup recipe, leave a star rating and review below! Let me know if you have any questions not answered above. Find me on Instagram as well!
Quick Thai Green Curry Soup
Ingredients
- 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
- 3.5 ounces uncooked vermicelli noodles see note
- Handful of basil torn
- Handful of cilantro torn or chopped
- 1 tablespoon chopped chives (or use scallions)
- Salt & pepper to taste
- Lime wedges for serving
Instructions
- Add olive oil to a soup pot over medium-high heat.
- Add the ginger and garlic. Cook until fragrant (about 30 seconds).
- Add in the vegetable broth and green curry paste. Stir until the curry paste has dissolved. Increase heat and bring the mixture to a boil.
- Reduce heat to medium-low and stir in the coconut milk. Simmer for 2 minutes.
- Add the vermicelli, herbs, and salt & pepper. Cook for 2-3 minutes or until the noodles have softened. Serve with a wedge of lime.
Notes
- Noodle packaging sizes vary, so the 3.5 oz is just a ballpark (I use half a package for this soup). 4 oz or anywhere in that vicinity will work just fine.
- I use Thai Kitchen brand coconut milk and curry paste.
- I keep ginger in the freezer so it’s easier to grate, and so I always have some on hand. I love using my Microplane grater/zester to grate it.
- This soup also appears in chapter 4 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on August 18, 2017. It’s been updated with new photos and better instructions but is the same great recipe!
I haven’t even cleaned my empty bowl from this delicious dinner but I just have to say WOW! This was so flavorful, comforting, and easy!! I can’t wait to add it to our dinner rotation. I added diced rotisserie chicken to my husband’s bowl. The herbs were perfect! Thank you for such a great recipe for two busy parents!
You are very welcome!! 😀 I’m so glad it was a hit. Thanks for writing me a review!
My family of 7 gives this 2 thumbs up which is a miracle because we don’t all agree on hardly any meal I cook. I’m sharing this with all my friends!
Wow that is amazing haha!! I’m thrilled to hear that! 😀
I never EVER leave reviews but this was simply delightful.
The flavours are so simple yet pair so well with each other. I had to share this recipe with my mum straight away who also sang its praises. I personally am coconut-obssessed so any excuse to have it I will take, along with vermicelli which I think is incredibly underrated.
I have made a handful of your recipes now (at least 10 if not more) and I always come to your site each week to plan my weekly meals which has been a real game changer. Thank you for making cooking easy and enjoyable!
I appreciate it! 😀 Reviews really help out small businesses like mine. That makes me so happy that you’re enjoying my recipes… thank you for letting me know, Victoria!
This is a great, quick recipe to satisfy a green curry craving! I used bottled minced ginger and garlic, added zucchini, cooked chicken, and shrimp. So tasty!
Excellent!!
I modified the recipe to fit our tastes but it was a really helpful jumping off point! I used chicken broth and added thinly sliced chicken. I also added the spring onions at the beginning.
Excellent!! So happy it inspired you, Liss! 🙂
I ate this three days in a row and immediately made another batch. It is one of the best soups I have ever had and I have had a lot of soups!
Aww that’s wonderful to hear, Kathryn! 🙂
I can’t wait to try this wonderful sounding soup! Curry paste is the bomb!
I make a red curry soup with celery, onions, garlic, ginger , coconut milk…but the big winner is cilantro sprinkled on top with a handful of corn. Delicious!
Enjoy! Let us know how it goes!
Made this many times before and I absolutely love it! I’m thinking of adding some vegetables or so, anything you would recommend?
I’m so glad to hear that!! The first thing that popped into my head was zucchini – I think it would go great in here if you cut it up into fairly small pieces. Maybe some chopped red bell pepper as well for a pop of color and some additional flavor.
I like corn, celery and carrots, pre steamed. Soooo good!
This was delicious! My first curry recipe. I added Shiktake mushrooms, scallions and some bay scallops. Served it with the limes and a bit of sriracha and Yumm! This is definitely going into my dinner rotation.
Perfect!! Love your additions!
My new favorite curry! I’ve been craving curry but didn’t want to chop a bunch of vegetables and prep any protein. This was EASY and delicious! My husband is not a fan of curry but he went back for thirds and finished the whole pot of soup! Loved it!
I’m thrilled to hear that!! Thanks so much for taking the time to write me a review. XO