This vegan Thai Green curry soup is a healthy, hearty, and super quick meal that's made from scratch in only 15 minutes!
I've been experimenting with Thai flavors for a while now. I've done a few Thai-inspired red curries, but somehow a green curry had not yet made it onto the blog. I didn't want to play favorites, so here we are.
I wanted to make a really fast vegan Thai soup that you can whip up in a jiffy. Something hot, good for you, cozy, and most importantly, bursting with flavor. Using Thai ingredients makes this easy! There's no messing around here... one pot, minimal dishes, and you're eating in no time.
Coconut milk is my not-so-secret ingredient for making vegan dishes wonderfully creamy and inviting.
So what do we have in this Thai-inspired soup?
- Fresh ginger (I keep some in the freezer all the time so I always have some on hand, and it also makes grating it easier!)
- Garlic
- Thai green curry paste
- Veggie broth
- Coconut milk (the full fat kind makes this extra creamy and dreamy)
- Fresh basil
- Fresh cilantro
- Fresh chives
- Vermicelli noodles
- Lime for serving
A note on the noodles: I used vermicelli in this soup (also known as glass noodles/cellophane noodles/bean thread noodles... the same thing used in summer rolls), but you could also use the thin rice noodles (also known as rice sticks).
The noodles are so thin that they cook almost instantly. You can't go wrong with these noodles.
I totally forgot to add the lime in when I made the soup for this blog post. It still tasted good, but I love lime, so having wedges on the side to add to your bowl is the way to go!
If you like this Thai-inspired soup recipe, you may also like my spiralized veggie Thai red curry soup or my Thai sweet potato curry.
Let me know in the comments below if you will give this easy vegan Thai coconut soup a try! Questions? Feel free to ask!
Vegan Thai Green Curry Soup
Ingredients
- 1 teaspoon olive oil
- 1 teaspoon freshly grated ginger
- 2 cloves garlic minced
- 4 cups vegetable broth (or a combo of veg broth + water)
- 2 heaping tablespoons Thai green curry paste
- 1 (13.5 ounce) can full-fat coconut milk
- 3.5 ounces vermicelli noodles
- Handful of basil chopped
- Small handful of cilantro chopped
- 1 tablespoon chives chopped (or use scallions)
- Salt & pepper to taste
- Lime wedges for serving
Instructions
- Add olive oil to a soup pot over medium-high heat.
- Add the ginger and garlic. Cook until fragrant (about 30 seconds).
- Add in the vegetable broth and green curry paste. Stir until the curry paste has dissolved. Increase heat and bring the mixture to a boil.
- Reduce heat to medium-low and stir in the coconut milk. Simmer for 2 minutes.
- Add the vermicelli, herbs, and salt & pepper. Cook for 2-3 minutes or until the noodles have softened. Serve with a wedge of lime.
Notes
- I keep ginger in the freezer so it's easier to grate, and so I always have some on hand. I love using my Microplane grater/zester to grate it.
- I use Thai Kitchen coconut milk and curry paste.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Kathryn Purinton says
I ate this three days in a row and immediately made another batch. It is one of the best soups I have ever had and I have had a lot of soups!
Miranda @ Salt & Lavender says
Aww that's wonderful to hear, Kathryn! 🙂
Jennifer Rode says
I can’t wait to try this wonderful sounding soup! Curry paste is the bomb!
I make a red curry soup with celery, onions, garlic, ginger , coconut milk…but the big winner is cilantro sprinkled on top with a handful of corn. Delicious!
Miranda @ Salt & Lavender says
Enjoy! Let us know how it goes!
Malene says
Made this many times before and I absolutely love it! I'm thinking of adding some vegetables or so, anything you would recommend?
Natasha says
I'm so glad to hear that!! The first thing that popped into my head was zucchini - I think it would go great in here if you cut it up into fairly small pieces. Maybe some chopped red bell pepper as well for a pop of color and some additional flavor.
Jennifer Rode says
I like corn, celery and carrots, pre steamed. Soooo good!
Bekki says
This was delicious! My first curry recipe. I added Shiktake mushrooms, scallions and some bay scallops. Served it with the limes and a bit of sriracha and Yumm! This is definitely going into my dinner rotation.
Natasha says
Perfect!! Love your additions!
Shauna says
My new favorite curry! I've been craving curry but didn't want to chop a bunch of vegetables and prep any protein. This was EASY and delicious! My husband is not a fan of curry but he went back for thirds and finished the whole pot of soup! Loved it!
Natasha says
I'm thrilled to hear that!! Thanks so much for taking the time to write me a review. XO
sc says
why on earth didn’t you put broth in the ingredient list?
Natasha says
What? Oh you mean the list at the top within the blog post. Sorry. I'll update. It is in the actual recipe card (scroll down for it).
Lauren says
This truly is one of the easiest recipes ever, and very tasty too! This would be delicious with tofu and veggies to make it a bit more substantial, but it’s nice on busy days to have a dish that comes together quickly without any prep.
Natasha says
I'm so glad you like it!! Agree re: the tofu and veggies!
Lisa Mallory says
Delicious! I used chicken instead of vegetable broth, and I didn’t have basil on hand so I used extra cilantro. I love green curry, so I added extra. Maybe shouldn’t have done that, so I added a dollop of Greek yogurt to tame the heat a bit. Very good recipe! I will definitely do it again, and would recommend it to others!!
Natasha says
I'm so glad you enjoyed it! 🙂
Natalie says
Really delicious! And so quick to make!
Natasha says
So glad you liked it, Natalie!
Aly says
Made this tonight with red curry paste, so good! Fresh herbs are a must for this dish!
Natasha says
Wonderful!
Rabia says
Was so quick to make and the family loved it!!
Natasha says
Yay!! Thanks for letting me know, Rabia!
Denice says
This was so good my whole family ate it right up and had seconds!
Natasha says
Great!! 🙂
Lindsey says
Planning on making this soon, do you think it would work with chicken broth and shredded rotisserie chicken?
Natasha says
I do!
Lindsey says
Thank you, can’t wait to try!
Melana says
Tripled ingredients and added more herbs and pea pods that were on hand served with toasted naan bread. Delicious.
Natasha says
Excellent!
Elizabeth says
Unbelievably yummy. Love love love this. That broth... Delicate and fragrant and flavorful. This recipe is a winner!!
Natasha says
Aww so happy you enjoyed it!
Ashley says
This is delicious! I made it with red curry paste instead of green, since that is what I had on hand. So good, thank you!
Natasha says
So happy it worked out for you! Thanks for letting me know! XO
Paula says
Could extras be frozen or would the noodles turn to mush on reheating? Same for storing leftovers in the fridge—how long do the noodles last before mush? Trying to make some lunches ahead of time!
Natasha says
Hi Paula! The noodles do tend to soak up the broth quite quickly and go a little mushy. I'd say if you possibly can, freeze the leftovers if you've already made it and see how it goes (who knows, you may be fine with the results), but for the next batch, add the noodles to each portion as needed (either cook them ahead of time or cook them right in the soup when reheating).
Christina says
If I wish to double this recipe, should I double the curry paste, ginger, and other herbs/spices? Thank you! So excited to try!
Natasha says
Hi Christina! I think that should work. 🙂 Let me know if you like the recipe!
Pat says
How Long fo you boil thee vermicelli noodles do they do not get too soggy?
Natasha says
Hi! I explain in step 5. They only need a few minutes. You don’t need to cook them ahead of time or anything. Hope you like the soup!
Krystle says
...also, couldn’t find vermicelli noodles at first. Ended up finding them in the Asian section right next to the green curry paste👍
Natasha says
I'm so glad you found them!!
Krystle says
Had this tonight with out of town guests. EVERYONE loved it! Perfect soup for all the warm/cozy feels needed in a cold winter night. Thank you!
Natasha says
Wonderful!! Very happy it was a hit. 🙂
Kareb says
Do you think this would b good with ramen noodles??
Natasha says
I do!
Andréa says
I can not wait to try this. It’s like I can smell it through the phone. 😆 And I will make sure I add lime. Thank you for the recipe.
Natasha says
Hahaha enjoy!!
Angie says
This soup has a fabulous flavor. However, I used bean thread noodles and it was very broth like but still delicious. I’m curious, that when you stated in your recipe that you used vermicelli, if perhaps it was American vermicelli. The photo you have pictured looks like a traditional American/Italian version which of course is vastly different than a bean thread, cellphone, or rice noodle.
Thanks for Sharing the recipe! It really is delicious!
Natasha says
Thanks, Angie! Glad you liked it. I just checked my pantry and the brand of vermicelli noodles that I use come from Malaysia.
Micheala says
I just made this as a meal for sometime later this week when I need something quick because the kids won't let me sneak away to cook, buuuut I'm sitting here eating a bowl because oh my goodness it's wonderful!! So easy, low maintenance and full of flavor!
Natasha says
So happy you like it, Micheala!! 🙂 Thanks for leaving a comment!
Denise says
Made this tonight and it was wonderful!
Thank you for the recipe!
Natasha says
Thanks, Denise!! So happy to hear that you liked it. 🙂
Amy says
How & when do you add basil, chives, and cilantro?
Natasha says
Hi Amy! You would add them in step 5. Just chop them up and add them to the pot. Hope you like this recipe! 🙂
Stacia says
What brand of Thai green curry paste did you use
Natasha says
Thai Kitchen. Hope you like the recipe!
Gabriella Carvalho says
I'm going to give this a try and I'll let you know how it goes!
Looks incredible, regards from South Africa! xx
Natasha says
Thank you!! Hope you like it. 💛
Lindsay Cotter says
yep, right up my alley! All the pad thai! slurping noodles and all
Natasha says
Hahaha thanks, Lindsay! 🙂
Mary Ann | The Beach House Kitchen says
I've got 15 minutes!! Love how easy and delicious this looks!
Natasha says
Thank you!! 🙂
Leigh Ann says
We were thinking about takeout tonight, but now I think I should just make this instead! So good!
Natasha says
Aw, thank you! Hope you love it if you do decide to make it. 🙂
Lindsay | With Salt and Pepper says
This is right up my alley in every way, shape, and form!! I love quick soups that have these flavors because they are so easy, and so satisfying. Definitely trying this out!
Natasha says
Thanks so much, Lindsay! Hope you enjoy it. 🙂
Natasha's Sister says
If this only takes 15 minutes, why haven't you made it for me yet? Are you going to soon?
Natasha says
No.
Matt Robinson says
Crazy aw some flavors and I love how quickly this comes together!
Natasha says
Thank you, Matt!! Have a lovely weekend!
Gina @ Running to the Kitchen says
I absolutely LOVE Thai food and an easy soup like this is such a great go to, especially for the colder months coming along soon. Definitely will be giving this a try!
Natasha says
Thank you Gina!! Do let me know if you try it. I agree, I'm already starting to think about the colder months (bleh!), and this would be great in winter.