This is a hearty, one pot, Green Curry Soup recipe with delicious Thai flavours, noodles, and coconut milk.
Estimated reading time: 5 minutes
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I am always looking for soup recipes more like a one-bowl meal. This Thai green curry soup rainchecks all the criteria of a perfect one-pot meal.
With Thai green curry paste, vegetables, and coconut milk sitting in the fridge, this soup gets ready in less than 30 minutes. From sore throats to dull days, there is nothing this curry soup can’t help you fix.
Why You’ll Love This Soup Recipe
- vegan and gluten-free
- an easy, one-pot meal
- delicious to the core
- instant pot-friendly
I think I have given you more than one reason to bookmark this vegan green curry soup recipe.
Ingredients You’ll Need
- Green Curry Paste is a spicy, thick curry paste in Thai Cuisine. You can make it at home from scratch or pick a bottle from the supermarket.
- Umami Flavour: Add rehydrated Shitake Mushrooms or Tamari Sauce to the soup to replicate the flavour of Fish Sauce.
- Noodles: Use Pad Thai Noodles, Shirataki, or rice noodle sticks. You can add any variety of gluten-free noodles or pasta to this soup.
- Greens: Thai Basil, Fresh Cilantro (stalks and leaves), Baby Spinach
- Coconut Milk gives a rich and creamy flavour to the soup.
- Stock: Instead of plain water, use vegetable stock to flavour the soup. Or use 1 bouillon cube dissolved in lukewarm water.
- Vegetables: Add mushrooms, broccoli, carrot, peppers, or cherry tomato to green curry soup.
- Brown Sugar balances the curry paste’s heat and gives the soup a sweet, caramelized taste.
- Salt, Garlic, Ginger
How To Make Green Curry Soup
This green curry is one of the easiest soup recipes. You can cook it on the stovetop or the SAUTE mode of instant pot, like the way I do.
Step 1) Combine Thai green curry paste, chilli, cilantro stalks, basil leaves, coconut milk, and water. Blend to a paste.
Step 2) Set the SAUTE mode of the instant pot for 15 minutes. Add sesame oil to the inner pot. Once the oil is hot, add ginger, garlic, and onion. Saute for 1 minute.
Step 3) Add sliced mushroom. Saute for 2 – 3 minutes. Next, add the green curry paste. Mix nicely.
Step 4) Add vegetable stock, tamari sauce or Shitake mushrooms, brown sugar, rice vinegar, and salt, and stir to mix. Allow the soup to simmer for 5 minutes.
Step 5) Add the rice noodles. Simmer the soup till the noodles are cooked. This takes less than 5 minutes.
Step 6) Once the noodles are cooked, add coconut milk, bok choy, cilantro, basil, and red chilli. Mix and simmer the soup for 1 – 2 minutes. Taste and adjust the seasoning accordingly.
You can make this soup on stovetop as shown in the recipe video.
Recipe Variation
- Tofu Green Curry Soup: Crispy fried tofu or the soft cubes of tofu dunked in curry soup taste divine.
- Seafood Green Curry Soup: From shrimp, and prawns, to squid or shredded crab meat, it all tastes 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 to this curry soup.
My Secret Hack
To spruce up the flavour of store-bought green curry paste, blend cilantro stalks, basil leaves, green chilli, coconut milk, and curry paste. This addition of fresh ingredients takes the flavour of packaged green curry paste up a notch.
This hack of mine amps up the green colour of the soup, giving a great depth of flavour and a refreshing, tantalizing aroma.
Suppose you have good quality homemade Thai green curry paste, then nothing like it. But for busy weeknights, the hack of sprucing up the packaged green curry paste with the addition of fresh ingredients works wonderfully.
Serving Suggestion
For an Asian-style family dinner, you can serve green curry noodle soup with – vegan tofu stir fry, smashed cucumber salad, or crispy noodle salad.
Toppings for Soup
This green curry soup is all about toppings. And they are the highlight of this soup recipe for me.
- Chilli Oil
- Lime Juice
- Roasted Peanuts
- Chopped cilantro
- Mung Bean Sprouts
- Chopped spring onion
- Toasted Sesame Seeds
More Soup Recipes
- Barley Soup
- Tibetan Thukpa
- Thai Coconut Soup
- Vegetable Rice Soup
- Vegetarian Laksa Soup
- Tomato Couscous Soup
- Healthy Manchow Soup
- Lemon Coriander Soup
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Thai Green Curry Soup Recipe
- Saucepan
Ingredients
For Green Paste
Ingredients For Soup
- 4 tablespoon sesame oil or cooking oil
- 1 tablespoon garlic, finely chopped
- 1 tablespoon ginger, finely chopped
- ½ Cup onion, finely chopped
- 1 Cup white mushroom, sliced
- 4 Cup (500 ml approx) vegetable stock (get recipe)
- 1 teaspoon tamari sauce
- 1 teaspoon rice vinegar
- 1 teaspoon dark brown sugar
- Salt to taste
- 200 gram rice noodles or sticks
- ¼ Cup thick coconut milk
- 5 – 6 bok choy leaves, roughly chopped
Ingredients For Topping
- cilantro, chopped
- fresh basil leaves
- lime juice
Instructions
- Combine Thai green curry paste, chili, cilantro stalks, basil leaves, coconut milk, and water, Blend to a paste. Do not blend for too long as the heat from the blender often turns green pastes into a black and bitter mess. Transfer the green paste to a bowl and set it aside.
- Set the SAUTE mode of the instant pot for 15 minutes. Add sesame oil to the inner pot. Once the oil is hot, add ginger, garlic, and onion. Saute for 1 minute. No need to brown the aromatics.
- Add sliced mushroom. Saute for 2 – 3 minutes or till mushroom become light golden in color.
- Next, add the green curry paste. Mix nicely.
- Add vegetable stock, fish sauce, brown sugar, rice vinegar, salt, and stir to mix. Allow the soup to simmer for 5 minutes.
- Add the rice noodles. Simmer the soup till noodles are cooked. This takes less than 5 minutes.
- Once noodles are cooked, add coconut milk, bok choy, cilantro, basil, and red chili. Mix and simmer the soup for 1 – 2 minutes. Taste and adjust the seasoning accordingly.
- 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 lime.
- 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 the spicy soup. You can make Green Curry Paste at home (as shown in video) or use the readymade one.
- Noodles: You can cook the noodles separately or add them directly to the soup broth. I prefer cooking them in the broth. If you are using Shirataki Noodles, no need to cook them.
- 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.
- Cooking: You can cook this green curry soup in an instant pot or stovetop.
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Julie says
This looks amazing! I’ll be trying it with courgetti for a low carb version.
Hina Gujral says
That would taste amazing tooo 🙂
Siddharth Opticals says
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Trendy Women Fashion says
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.
Rou Hubbucks says
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
Hina Gujral says
thank you so much for such valuable feedback. You made my day!