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aerial shot of Thai green curry soup served in a black bowl.
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5 from 3 votes

Thai Green Curry Soup Recipe

This is a hearty, one pot, green curry soup recipe with delicious Thai flavours, rice noodles, and coconut milk.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer
Cuisine: Chinese
Servings: 4 adults
Calories: 400kcal
Author: Hina Gujral

Equipment

  • Saucepan

Ingredients

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 (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.

Video

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. 

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