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aerial shot of thai green curry soup in a white ceramic bowl
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5 from 3 votes

Thai Green Curry Soup Recipe

Green Curry Soup is a vegan soup packed with refreshing Thai curry flavors, rice noodles, and coconut milk. Learn how to make green curry soup from scratch at home.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer
Cuisine: Chinese
Servings: 4
Calories: 400kcal
Author: Hina Gujral


  • Saucepan


For Green Paste

  • ¼ Cup (50 gram approx) Thai Green Curry Paste
  • 1 green chilli (mildly spicy)
  • 2 tablespoon cilantro stalks, chopped
  • ¼ Cup fresh basil leaves
  • 1 tablespoon coconut milk
  • 1 tablespoon water

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
  • 1 teaspoon vegan fish 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
  • red chili, chopped
  • lime juice


  • 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.


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. 
Noodles: You can cook the noodles separately or add them directly to the soup broth. I prefer cooking them in the broth. 
Fish Sauce: Use vegan fish sauce or light soy sauce in the same quantity. 
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. 


Calories: 400kcal | Carbohydrates: 53g | Protein: 4g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Sodium: 1223mg | Potassium: 283mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4646IU | Vitamin C: 23mg | Calcium: 87mg | Iron: 2mg