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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 it 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!
- Easily grate the ginger with a Microplane zester and mince the garlic with one squeeze of a garlic press.
- A sturdy ladle makes dishing up soups way less messy.
- I use my Le Creuset Dutch oven for this recipe and this cookware cleaner to take care of enameled cast iron.
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
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 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
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
- 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.
Nutrition
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!
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!
So happy it worked out for you! Thanks for letting me know! XO
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!
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).
If I wish to double this recipe, should I double the curry paste, ginger, and other herbs/spices? Thank you! So excited to try!
Hi Christina! I think that should work. 🙂 Let me know if you like the recipe!
How Long fo you boil thee vermicelli noodles do they do not get too soggy?
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!
…also, couldn’t find vermicelli noodles at first. Ended up finding them in the Asian section right next to the green curry paste👍
I’m so glad you found them!!
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!
Wonderful!! Very happy it was a hit. 🙂
Do you think this would b good with ramen noodles??
I do!
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.
Hahaha enjoy!!
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!
Thanks, Angie! Glad you liked it. I just checked my pantry and the brand of vermicelli noodles that I use come from Malaysia.
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!
So happy you like it, Micheala!! 🙂 Thanks for leaving a comment!
Made this tonight and it was wonderful!
Thank you for the recipe!
Thanks, Denise!! So happy to hear that you liked it. 🙂