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Fun FOOD Frolic

  • Home
  • About Hina
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    • Appetizers/Snacks
    • Beverage
    • Breakfast & Brunch
    • Cakes & Bakes
    • Lunch
    • Dinner
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Appetizers/SnacksDinnerVeganWorld Recipes

Thai Green Curry Soup Recipe

written by Hina Gujral September 29, 2020
922shares
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Green Curry Soup is an Asian style vegan soup packed with fresh flavors, rice noodles, and coconut milk. It is a healthy, hearty, bowl of comfort soup done in one-pot. I think I have given you more than one reason to bookmark this vegan Thai green curry soup recipe. 

Thai Green Curry Soup

I am always looking for soup recipes that are more like a one-bowl meal. This Thai green curry soup rainchecks all the criteria of a perfect one-pot meal.

While on a fridge cleaning mission I landed upon leftover Thai Green Curry Paste and a few vegetables. With these two in hand, it was not difficult to plan this delicious green curry soup.

Though I have made this soup to soothe my sore senses from the cold autumn breeze you can make it throughout the year. And I will not be surprised if it becomes your favorite weeknight dinners. 

Ingredients for Thai curry soup in a plate

Ingredients Required

This is an easy and simple soup recipe. Here are the ingredients you need to make green curry soup from scratch at home:

Thai Green Curry Paste: It is a spicy, thick curry paste used in Thai Cuisine. You can make it at home or pick a bottle from the supermarket.

Rice Noodles: I like to use delicate rice vermicelli noodles for this curry soup. You can add any variety of gluten-free noodles or pasta to this soup.

Coconut Milk: It gives a rich, and creamy flavor to the soup.

Vegetable Stock: Instead of plain water use stock to flavor the soup. Or use 1 stock cube dissolved in lukewarm water.

Vegetables: I add mushrooms, broccoli, spinach, kale, bok choy, sweet potato, cherry tomato to my green curry soup. It is actually the best soup to use all the leftover vegetables from the fridge.

Brown Sugar: It balances the heat of the curry paste and gives a sweet, caramelized taste to the soup.

Other Ingredients: Garlic, Ginger, Soy Sauce, Sesame Oil, Salt

aerial shot of green curry soup in a white ceramic bowl

Favorite Toppings

This green curry soup is all about toppings. And they are the highlight of this soup recipe for me.

A few of my favorite topping ideas for this Thai curry soup are:

Roasted Peanuts

Mung Bean Sprouts

Toasted Sesame Seeds

Chopped cilantro

Chopped spring onion

Lemon Juice

Recipe Variations

Tofu Green Curry Soup: Crispy fried tofu or the soft cubes of tofu dunked in curry soup taste divine.

Seafood Green Curry Soup: From shrimps, prawns, to squid or shredded crab meat, it all taste so good in this spicy curry soup.

Red Or Yellow Curry Soup: In place of green curry paste, you can use Thai Red Curry or Yellow Curry Paste to make this soup.

Chicken Curry Soup: Feel free to add shredded rotisserie chicken into this curry soup along with noodles.

Thai Green Curry Soup

Serving Suggestions

As I said earlier in this post, this curry is a wholesome, fulfilling meal in itself.

For an elaborate meal, you can serve it with – vegan tofu stir fry, or crispy noodle salad.

More Soup Recipes For You:

Instant Pot Lentil Soup

Roasted Pumpkin Soup

Classic Minestrone (Pasta Soup)

Healthy Mushroom Soup

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If you try this recipe and love it, please leave a comment and a Star Rating. This helps us grow and reach many other food lovers like you, who are looking for a perfect tried and tested recipe. 

aerial shot of green curry soup in a white ceramic serving bowl

Thai Green Curry Soup Recipe

Green Curry Soup is an Asian style vegan soup packed with fresh flavors, rice noodles, and coconut milk. Learn how to make green curry soup from scratch at home.
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: Chinese
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 335kcal
Author: Hina Gujral
  • Saucepan

Ingredients

  • 2 tablespoon Thai Green Curry Paste
  • 2 tablespoon sesame oil
  • 1 tablespoon finely chopped garlic
  • 1 tablespoon finely chopped ginger
  • 1 Cup sliced mushroom
  • 1 Cup broccoli florets
  • 4 Cup vegetable stock
  • 1/4 Cup coconut milk
  • 200 gram rice noodles
  • Salt to taste
  • 1 teaspoon soy sauce
  • 1/2 teaspoon brown sugar

Ingredients For Topping:

  • 1 tablespoon spring onion greens
  • 1 tablespoon crushed peanuts
  • 1 tablespoon chopped cilantro
  • 1/4 Cup fresh basil
  • 1 lemon, cut into wedges

Instructions

  • Heat oil in a saucepan. Add the vegetables (broccoli, mushroom) and stir fry them over high heat for 3 – 5 minutes. Transfer to a plate and set aside.
  • In the same saucepan, add the garlic, ginger, and green curry paste. Saute the curry paste for 1 – 2 minutes to combine it evenly with the oil.
  • Add the coconut milk, brown sugar, and soy sauce. Stir until the curry paste is nicely dissolved. Next, add the vegetable stock, salt, and stir to combine. Taste and add more coconut milk for a milder taste or green chilies to make it spicy.
  • Add the vermicelli noodles. Simmer the soup till noodles are cooked. This takes 5 minutes over medium heat.
  • Once noodles are cooked, add stir fry vegetables and give the soup a good stir. At this stage, if the soup seems too thick add more vegetable stock to get the desired consistency, simmer, and turn off the heat.
  • Just before serving garnish soup with fresh herbs, crushed peanuts, and juice of lemon.
  • Serve Thai Green Curry Soup warm.

Recipe Notes:

Curry Paste: Adjust the quantity of curry paste according to your preference. It is quite spicy. 1 – 2 tablespoons of curry paste will give you a mild to spicy soup. 
Noodles: You can cook the noodles separately or add them directly to the soup broth. I prefer cooking them in the broth. 
Milder Taste: If you want to make a mild curry soup or tone down the heat level, add more coconut milk and brown sugar. 
Storage: This green curry recipe will keep in the fridge in a sealed container for up to 3 days. But the coconut milk might separate and the noodles will soak the broth as the day passes. While reheating in a saucepan add more stock or coconut milk and the soup will be back to normal. 
Instant Pot: You can cook this green curry soup in an instant pot as well. 

Nutrition

Calories: 335kcal | Carbohydrates: 53g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Sodium: 1128mg | Potassium: 250mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1918IU | Vitamin C: 37mg | Calcium: 49mg | Iron: 2mg
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Thai Green Curry Soup Recipe was last modified: September 29th, 2020 by Hina Gujral
922shares
7 comments
Hina Gujral

I am a passionate Indian food blogger living in India with my husband and our pug, named Momo.

previous post
Roasted Pumpkin Soup Recipe
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7 comments

Buy Contact Lenses November 24, 2017 - 3:34 PM

It was very useful for me. Keep sharing such ideas in the future as well. This was actually what I was looking for, and I am glad to came here! Thanks for sharing the such information with us.

Reply
Julie December 12, 2017 - 1:05 AM

This looks amazing! I’ll be trying it with courgetti for a low carb version.

Reply
Hina Gujral December 12, 2017 - 4:41 PM

That would taste amazing tooo 🙂

Reply
Siddharth Opticals January 12, 2018 - 12:44 PM

Thank you for sharing your valuable information. It is very useful for us

Reply
Trendy Women Fashion December 22, 2018 - 12:39 PM

I don’t know how should I give you thanks! I am totally stunned by your article. You saved my time. Thanks a million for sharing this article.

Reply
Rou Hubbucks July 12, 2020 - 10:03 PM

OH MY GOD this is the nicest meal, I can’t stop making this, it’s absolutely beautiful. Perfect, no notes on the recipe, if you’re considering making this then do, we just became vegan and this was one of the first things I made that was deliberately vegan, absolutely AMAZING

Reply
Hina Gujral July 13, 2020 - 11:13 AM

thank you so much for such valuable feedback. You made my day!

Reply

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Hello! I am Hina Gujral

Hello! I am Hina Gujral

I am a passionate food lover. Fun FOOD Frolic is all about tried and tested comforting meals from my kitchen.

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