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.
Servings: 4
Calories: 400kcal
Equipment
- 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
- 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
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.
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.
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.
Nutrition
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