Quick Thai Green Curry Soup

Ingredients

• 5 ml (1 teaspoon)olive oil
• 5 ml (1 teaspoon)fresh ginger, grated
• 2 cloves, mincedgarlic
• 946 ml (4 cups)vegetable broth
• 2 heaping tablespoonsThai green curry paste
• 383 g (1 can, 13.5 ounces)full-fat coconut milk
• 99 g (3.5 ounces)uncooked vermicelli noodles
• 1 handfulbasil, torn
• 1 handfulcoriander, torn or chopped
• 15 ml (1 tablespoon)chives, chopped (or spring onions)
• to tastesalt and pepper
• as neededlime wedges, for serving

Instructions

1. 1

   Heat the oil

   Add the olive oil to a soup pot over medium-high heat.

2. 2

   Fry the aromatics

   Add the grated ginger and minced garlic. Cook for about 30 seconds, until fragrant.

3. 3

   Add the broth

   Pour in the vegetable broth and add the green curry paste. Stir until the paste dissolves, then raise the heat and bring the mixture to a boil.

4. 4

   Simmer with coconut

   Lower the heat to medium-low, stir in the coconut milk and simmer for 2 minutes.

5. 5

   Cook the noodles

   Add the vermicelli, herbs, salt and pepper. Cook for 2–3 minutes, or until the noodles have softened. Serve with a lime wedge.

What is Thai green curry soup?

Thai green curry is known for its aromatic green curry paste, often paired with coconut milk. This quick soup takes those familiar flavours and serves them in a broth with vermicelli, rather than as a thicker curry with rice.

The recipe is a speedy, soup-style take on Thai-inspired flavours. Curry paste provides the seasoning, while the herbs and lime added at the end keep the bowl fragrant and bright.

Nutrition and macros by portion

The nutrition label shows one serving as written: 303 calories, 3g protein, 27g carbs, 22g fat.

The vermicelli and broth contribute most of the carbohydrates, while the full-fat coconut milk supplies most of the fat. Protein is modest in this serving, with small amounts from the noodles and other ingredients. For a more balanced plate, serve the soup with a side of vegetables or a vegan protein source.

Choosing the curry paste

Curry paste: Thai green curry pastes vary in heat and saltiness, so the amount you use will shape the soup’s flavour. Check the label if you need the paste to be vegan, as ingredients can differ between brands.

Broth: A vegetable broth keeps the recipe vegan and forms the base of the soup. The paste dissolves more evenly when stirred into the broth before the coconut milk goes in.

Build the flavour gently

Aromatics: Ginger and garlic need only about 30 seconds in the oil. Keep them moving and take care not to let the garlic brown, which can make its flavour harsh.

Curry paste: Stir it into the broth until no clumps remain, then bring the liquid to a boil. Lowering the heat before adding the coconut milk gives it time to warm through during the brief simmer.

Get the noodle texture right

Vermicelli: The noodles cook directly in the soup, which keeps the method quick and gives them time to absorb some of the broth. Start checking after 2 minutes; cook for up to 3 minutes, until softened.

Serving: Vermicelli continues to take up liquid as it stands, so serve the soup soon after the noodles are done. The herbs are added with the noodles, keeping their cooking time short.

Finish with herbs and lime

Fresh herbs: Torn basil and coriander add a fresh contrast to the creamy, curry-flavoured broth. Chives, or spring onions as an alternative, bring another mild, savoury note.

Lime: Serve each bowl with a wedge to squeeze in at the table. Its acidity brings balance to the richness of the coconut milk.

Timing and serving ideas

The cooking moves quickly once the pot is on the heat, so have the herbs torn and the noodles ready before you begin. The recipe takes 15 minutes in total, with just a short simmer and noodle-cooking time.

Serve it as a warming meal on its own, or alongside a simple salad or steamed vegetables. Add lime at the table so everyone can adjust the brightness to taste.

Recipe notes & tips

• Measure out the herbs and noodles before heating the oil, as the cooking stages move quickly.
• Stir the curry paste thoroughly into the broth so it dissolves before adding the coconut milk.
• Taste the broth before adding salt, since the paste and vegetable broth may already be salty.
• Check the vermicelli after 2 minutes and stop cooking as soon as it is soft.
• Serve the lime wedges alongside the soup rather than squeezing them all in at once.

Variations

• Use spring onions: Swap them for the chopped chives as suggested in the ingredients.
• Adjust the heat: Use a little less or more curry paste to suit your preference.
• Add extra greens: Stir in leafy vegetables with the vermicelli so they soften in the hot soup.
• Choose a different noodle: Use another thin noodle, checking its packet for cooking time.
• Change the herbs: Use more basil or coriander if you prefer one flavour to stand out.

Common mistakes to avoid

• Browning the garlic: It cooks quickly, so stir it with the ginger and remove it from the heat stage after about 30 seconds.
• Leaving curry paste in clumps: Stir it into the broth until it has dissolved before bringing the soup to a boil.
• Boiling hard after adding coconut milk: Lower the heat to medium-low and simmer gently for 2 minutes.
• Overcooking the noodles: Check at 2 minutes and stop once they have softened.
• Adding too much salt: Taste the broth first, then season to taste.

How to store

For the best noodle texture, serve the soup as soon as it is cooked. Refrigerate leftovers promptly in a covered container and use within 2 days; reheat gently in a saucepan, adding a splash of broth if the noodles have absorbed much of the liquid.

Frequently asked questions