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
Scale
- 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