Thai Green Curry Soup
Print Recipe
0 from 0 votes

Vegan Thai Green Curry Soup

This Thai Green Curry Soup is a healthy, hearty, bowl of comfort soup.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Soup
Cuisine: Chinese
Servings: 4
Author: Hina Gujral


  • 4 - 5 button mushrooms sliced
  • 1 Cup broccoli florets
  • 2 tablespoon Thai Green Curry Paste buy it here
  • 1/4 Cup coconut milk
  • 4 Cups vegetable stock
  • 1 packet rice vermicelli noodles
  • 2 teaspoon oil
  • Salt to taste
  • 2 Thai red eye bird's chili
  • 1 teaspoon soy sauce
  • 1/2 teaspoon brown sugar

Ingredients to Garnish

  • 1 teaspoon crushed peanuts
  • Handful of basil chopped
  • Small handful of cilantro chopped
  • lemon wedges for serving
  • Handful of spring onion greens


  • Heat oil in a saucepan. Add the vegetables (broccoli, mushroom) and saute till they turn soft. Transfer to a plate and set aside.
  • In the same saucepan, add the green curry paste. Saute the curry paste for a minute.
  • Add the coconut milk, brown sugar and soy sauce. Stir until the curry paste is nicely dissolved.
  • Now add the vegetable stock, salt, red chillies and stir to combine.
  • Bring the soup to a boil over high heat. Reduce the heat and allow the soup to simmer for 5 minutes.
  • Add the vermicelli noodles and the vegetables. Simmer till the noodles are cooked.
  • Turn off the heat and give soup a nice stir. Taste and adjust the seasoning and consistency accordingly. If too thick add more stock or coconut milk.
  • Just before serving garnish soup with fresh herbs, crushed peanuts and juice of lemon.
  • Serve Thai Green Curry Soup warm.


Recommended Equipment: Saucepan ( buy it here )