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a bowl of vegan thai green curry soup
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4.91 from 41 votes

Quick Thai Green Curry Soup

This vegan Thai Green curry soup recipe is a healthy, hearty, and super quick meal that's made from scratch in only 15 minutes!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Soup
Cuisine: Thai
Keyword: vegan Thai coconut soup, vegan Thai green curry soup, vegan Thai soup
Servings: 4
Author: Natasha Bull

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

Calories: 303kcal | Carbohydrates: 27g | Protein: 3g | Fat: 22g | Saturated Fat: 18g | Sodium: 998mg | Potassium: 210mg | Fiber: 1g | Sugar: 2g | Vitamin A: 612IU | Vitamin C: 2mg | Calcium: 24mg | Iron: 3mg