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!
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
