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This vegan Thai green curry soup recipe is a healthy and fast meal that’s ready in about 15 minutes! The bold and bright flavors in the creamy coconut broth are irresistible.
Try my Easy Thai Chicken Curry Soup next for another delicious Thai-style soup recipe.
Why you’ll love it
I can’t get enough of Thai-inspired flavors, and this coconut curry soup is the perfect recipe for late-night cravings since it’s so quick to make all in one pot. It’s not heavy, and green curry paste is really easy to work with. I like to always keep some on hand!
This happens to be a vegan soup, but you definitely won’t find yourself missing protein. It’s filling and hearty, and the flavors are so fragrant in this rich and aromatic soup. A piping hot bowl of this Thai soup is bursting with so much vibrant flavor.
Is this soup spicy?
- Not particularly! I use Thai Kitchen brand, which is quite mild. I’d describe it as having a zip rather than being spicy, and the coconut milk mellows it out even more. However, other brands of green curry may be spicy.
What you’ll need
- Olive oil – for sautéing
- Ginger – it gives that signature zesty quality. I keep some in the freezer all the time so I always have some on hand, and it also makes grating it easier!
- Garlic – classic aromatic flavor
- Vegetable broth – for the base of the soup
- Thai green curry paste – it’s a bright blend that includes green chilies, lemongrass, and various herbs and spices
- Coconut milk – my not-so-secret ingredient for making vegan dishes creamy and inviting. Use Thai Kitchen brand for both the green curry paste and coconut milk.
- Noodles – we’re using vermicelli rice noodles, which are so thin that they cook almost instantly
- Basil, cilantro, and chives – for a gorgeous pop of fresh flavor. I used regular basil, but you could for sure use Thai basil.
- Lime – a squeeze of fresh lime juice adds a touch of acidity and contrast
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
How to make green curry soup
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
In a skillet over medium-high heat, cook the garlic and ginger until fragrant. Pour in the vegetable broth, and add the green curry paste. Stir until dissolved, and bring to a boil.
Reduce the heat, add in the coconut milk, and simmer for a couple of minutes. Add in the noodles, fresh herbs, and salt & pepper. Cook until the noodles are done, and serve with fresh lime wedges.
Substitutions and variations
- You could use pre-grated ginger that comes in the tube and/or minced garlic if you happen to have some. This also cuts down on prep time even more.
- I used super thin vermicelli noodles, but thicker rice noodles will work too. They will take a little longer to cook, though.
- If you don’t need this to be vegan and happen to have some on hand, a splash of fish sauce will be a delicious addition.
- Add in some uncooked shrimp at the same time as the noodles if you want it to be a little more filling.
What to serve with Thai soup
- A slice of crusty bread would be a great option with this soup, or try a doughy bread like naan or roti.
- Craving a soup and salad combo with even more Thai-style flavors? Try my Thai Quinoa Salad with a quick peanut-lime dressing to complement it.
Leftovers and storage
- This Thai noodle soup will keep in the fridge for a few days in an airtight container. If you’re planning to have a lot left over, you may want to wait to add the fresh herbs to each portion when reheating. The noodles will also soak up a bit of broth over time.
- Reheat in a saucepan over a low heat for best results.
- I don’t recommend freezing leftovers of this recipe.
If you made this Thai-inspired soup recipe, leave a star rating and review below! Let me know if you have any questions not answered above. Find me on Instagram as well!
Quick Thai Green Curry Soup
- 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 see note
- Handful of basil torn
- Handful of cilantro torn or chopped
- 1 tablespoon chopped chives (or use scallions)
- Salt & pepper to taste
- Lime wedges for serving
- 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.
- Noodle packaging sizes vary, so the 3.5 oz is just a ballpark (I use half a package for this soup). 4 oz or anywhere in that vicinity will work just fine.
- I use Thai Kitchen brand coconut milk and curry paste.
- 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.
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
This recipe was originally published on August 18, 2017. It’s been updated with new photos and better instructions but is the same great recipe!