Green Curry Soup brings bold Thai flavors into your kitchen in just 15 minutes. This vegan, coconut milk-based soup delivers a rich, aromatic broth balanced with fresh herbs, tender vermicelli noodles, and a bright squeeze of lime. If you crave a fast yet satisfying dinner, this Green Curry Soup checks every box. It tastes vibrant, comforting, and deeply flavorful without requiring complicated steps. Because it uses simple pantry ingredients and fresh aromatics, you can prepare this 15-Minute Meal even on your busiest weeknight. Let’s make a bowl of pure comfort with authentic Thai-inspired character.
Story
I first made Green Curry Soup on a night when I needed something quick but still packed with flavor. I wanted bold Thai flavors without spending hours in the kitchen. So I grabbed coconut milk, green curry paste, fresh ginger, and herbs. Within minutes, the kitchen filled with warm, fragrant aromas.
This Green Curry Soup quickly became one of my go-to meals. It feels hearty but still light. The creamy coconut milk balances the heat of the curry paste beautifully. Plus, because this version is completely Vegan, everyone at the table can enjoy it. Even better, this Green Curry Soup truly qualifies as a 15-Minute Meal. When time feels tight, this recipe delivers comfort fast.
Ingredients
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1 teaspoon olive oil
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1 teaspoon grated fresh ginger
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2 cloves garlic, minced
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4 cups vegetable broth
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2 heaping tablespoons Thai green curry paste
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1 (13.5 ounce) can full-fat Coconut Milk
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3.5 ounces uncooked vermicelli noodles
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Handful of fresh basil, torn
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Handful of fresh cilantro, torn or chopped
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1 tablespoon chopped chives or scallions
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Salt, to taste
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Black pepper, to taste
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Lime wedges, for serving
Step-by-Step Instructions
Preparing the Ingredients
Start by grating the fresh ginger and mincing the garlic finely. Tear the basil and cilantro leaves so they release their fragrance. Measure the vegetable broth, green curry paste, and coconut milk. Break the vermicelli slightly if needed so it fits easily into the pot. Because this recipe moves quickly, preparing everything first keeps the cooking process smooth and efficient.
Cooking Instructions
Heat olive oil in a soup pot over medium-high heat. Add the ginger and garlic, then cook for about 30 seconds until fragrant. Stir constantly so they do not brown.
Next, pour in the vegetable broth and add the green curry paste. Stir well until the paste fully dissolves into the broth. Increase the heat and bring the mixture to a boil.
Reduce the heat to medium-low. Stir in the coconut milk and let the soup simmer for about 2 minutes so the flavors combine.
Add the vermicelli noodles, basil, cilantro, chives, salt, and pepper. Cook for 2 to 3 minutes until the noodles soften but still hold their texture.
Finally, ladle the soup into bowls and serve with fresh lime wedges on the side.
Tips for Perfect Results
Common Mistakes to Avoid
Do not overcook the vermicelli. Because these noodles cook quickly, they can become mushy if left too long in the broth. Also, avoid adding coconut milk while the heat remains too high, since it may separate. Stir the curry paste thoroughly to prevent clumps and guarantee even flavor throughout the soup.
Pro Tips for Better Flavor
Use high-quality green curry paste for deeper, more authentic Thai flavors. Fresh herbs make a noticeable difference, so add them right before serving to keep their brightness. If you enjoy extra heat, stir in a small amount of chili paste. For added texture, consider topping the soup with sliced red bell peppers or mushrooms. A final squeeze of lime enhances every bite.
Serving and Storage
How to Serve
Serve Green Curry Soup immediately while hot. Garnish with additional basil, cilantro, and a generous squeeze of lime. You can pair it with crusty bread or enjoy it on its own for a satisfying bowl. Because this soup feels rich yet balanced, it works beautifully as both a light dinner and a filling lunch.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. The noodles will absorb more broth as it sits, so add a splash of vegetable broth when reheating. Warm gently over medium heat until heated through. Avoid boiling during reheating to maintain the creamy texture.
Conclusion
Green Curry Soup proves that bold flavor does not require complicated steps. In just 15 minutes, you can create a comforting bowl filled with creamy coconut milk, aromatic herbs, and vibrant Thai-inspired notes. This Vegan soup satisfies cravings quickly while still tasting homemade and thoughtful. Try it once, and it may become your favorite quick dinner solution.
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Frequently Asked Questions
Can I make Green Curry Soup gluten-free?
Yes, simply substitute rice vermicelli that is certified gluten-free and confirm your curry paste contains no gluten ingredients. Most rice noodles naturally contain no gluten, so this adjustment remains simple.
Can I add vegetables or protein to this soup?
Absolutely. Add sliced bell peppers, mushrooms, spinach, or snap peas for extra texture. If you prefer plant-based protein, tofu cubes work beautifully and absorb the curry flavor well.
Can I make this soup ahead of time?
Yes, but cook the noodles separately if preparing in advance. Then combine them with the broth when serving. This method keeps the noodles from absorbing too much liquid.
Print
Green Curry Soup
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
Green Curry Soup is a quick vegan Thai-inspired soup made with coconut milk, green curry paste, fresh ginger, garlic, herbs, and vermicelli noodles, ready in just 15 minutes.
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon grated fresh ginger
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 heaping tablespoons Thai green curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 3.5 ounces uncooked vermicelli noodles
- Handful fresh basil, torn
- Handful fresh cilantro, torn or chopped
- 1 tablespoon chopped chives or scallions
- Salt to taste
- Black pepper to taste
- Lime wedges for serving
Instructions
- Heat olive oil in a soup pot over medium-high heat.
- Add grated ginger and minced garlic and cook for about 30 seconds until fragrant.
- Pour in vegetable broth and stir in green curry paste until fully dissolved.
- Increase heat and bring the mixture to a boil.
- Reduce heat to medium-low and stir in coconut milk, then simmer for 2 minutes.
- Add vermicelli noodles, basil, cilantro, chives, salt, and pepper.
- Cook for 2-3 minutes until noodles have softened.
- Serve hot with fresh lime wedges.
Notes
- Noodle package sizes vary; approximately 3.5 to 4 ounces works well.
- Use a good quality Thai green curry paste for the best flavor.
- If making ahead, cook noodles separately and add before serving to prevent excess absorption.
- Store leftovers in the refrigerator for up to 3 days and add extra broth when reheating.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 900mg
- Fat: 24g
- Saturated Fat: 18g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 0mg