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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.

a bowl of vegan thai green curry soup

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
ingredients for thai green curry soup in prep bowls

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

How to make green curry soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing garlic and ginger and adding broth to a soup pot for green curry soup

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.

adding noodles and fresh herbs to a pot of thai green curry soup

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.
a pot of vegan thai coconut soup with a ladle

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!

a bowl of vegan thai green curry soup
4.93 from 52 votes

Quick Thai Green Curry Soup

This vegan Thai Green curry soup recipe is a healthy, hearty, and super quick meal that's made from scratch in only 15 minutes!
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4

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

Calories: 303kcal, Carbohydrates: 27g, Protein: 3g, Fat: 22g, Saturated Fat: 18g, Sodium: 998mg, Potassium: 210mg, Fiber: 1g, Sugar: 2g, Vitamin A: 612IU, Vitamin C: 2mg, Calcium: 24mg, Iron: 3mg

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.

Leave a star rating and comment below!

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!


Hi! Iโ€™m Natasha.

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4.93 from 52 votes (6 ratings without comment)

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156 Comments

  1. Amanda says:

    5 stars
    Fantastic! Just made this for lunch and it was a hit!

    1. Natasha says:

      Yay!! I’m thrilled to hear that, Amanda! Thanks for your 5-star review!

  2. Lisa Blackman says:

    5 stars
    This is delicious! Zing is just right and the brightness from the lime is exquisite!
    Thank you for sharing!

    1. Natasha says:

      You are very welcome, Lisa!! ๐Ÿ˜€

  3. Becky Alexander says:

    5 stars
    Absolutely delicious! Always looking for fast and flavorful meals- thank you!

    1. Natasha says:

      You’re very welcome!!

  4. Melissa says:

    5 stars
    I am not vegan so I added a mild fish. I need gluten free so I used bean thread (which may have been the intention but I usually think of Italian. Vermicelli) . This was delicious and so quick and easy. It was easy to adjust to kids presences by adding or not adding cilantro and basil at the end.

    1. Natasha says:

      I’m so glad you enjoyed it!! ๐Ÿ˜€

  5. Ed says:

    Great recipe. The store didn’t have ANY green curry paste so I used red instead. Delicious.

    1. Natasha says:

      So glad it worked out!!

  6. Che says:

    5 stars
    Thank you .. this has become a favourite go to. I add onions and chillies as we enjoy extra spice. Shrimp, tofu, or sweet potatoes as main & vegetables (cooked in the broth as needed before adding coconut milk). Versatile, easy, warm and comforting.

    1. Natasha says:

      I’m thrilled to hear that!! ๐Ÿ˜€ Thank you, Che!

  7. Danielle says:

    5 stars
    I’ve been sick the last few days and my sister just dropped off some of this soup. It felt great eating and didn’t hurt my sore throat, but the taste is the star of the show! This will definitely be on rotation at my house from now on!

    1. Natasha says:

      I love that!! Hope you feel better soon, Danielle! Thanks for your review!

  8. Jodi Jensen says:

    5 stars
    Made this for dinner
    I did add chicken and zucchini to mine
    It was wonderful. This is a new family favorite.

    1. Natasha says:

      Excellent!! ๐Ÿ˜€

  9. Christine Davies says:

    Iโ€™m excited to try this soup! Could I use chicken instead of shrimp if I wanted to add a protein, or will raw chicken require too long to cook and overcook the noodles?

    1. Natasha says:

      Hi! I think the raw chicken may take a little too long to cook unless you slice it very thinly. You could always give it a bit of a head start, though, before adding the noodles. Or use rotisserie chicken and just warm it thru. ๐Ÿ™‚

      1. Christine says:

        5 stars
        Thank you! I skipped the chicken and the soup was delicious and filling without it.

        1. Natasha says:

          Wonderful! ๐Ÿ™‚

  10. Sierra P. says:

    5 stars
    This soup is fantastic. Itโ€™s easy to make and has lots of flavor. I did add red pepper and white onion to add some substance and flavor. I told my husband that itโ€™s going to become my go-to soup this winter when my family is under the weather. 10 out of 10!

    1. Natasha says:

      That’s awesome to hear, Sierra!! ๐Ÿ˜€ Appreciate your review!