Dinner

Quick Thai Green Curry Soup Recipe

Name: Quick Thai Green Curry Soup Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Thai
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; Handful of basil, torn; Handful of cilantro, torn or chopped; 1 tablespoon chopped chives (or scallions); Salt and pepper, to taste; Lime wedges for serving

Byreem everly January 3, 2026January 3, 2026

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Introduction

This Quick Thai Green Curry Soup is a flavorful and comforting dish that comes together in just 15 minutes. With creamy coconut milk and fragrant herbs, it’s perfect for a fast weeknight meal that still feels special.

A close-up top view of a bowl filled with a creamy white broth containing thin, light yellow noodles softly floating around. Scattered throughout the soup are small green leafy bits and finely chopped green herbs. A bright green basil leaf cluster and a lime wedge rest on the right side inside the bowl, adding pops of fresh color. The bowl is white with small dark speckles on its rim and edges. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
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

Step 1: Add olive oil to a soup pot over medium-high heat.
Step 2: Add the grated ginger and minced garlic. Cook until fragrant, about 30 seconds.
Step 3: Pour in the vegetable broth and stir in the Thai green curry paste until dissolved. Increase heat and bring the mixture to a boil.
Step 4: Reduce heat to medium-low and stir in the coconut milk. Let it simmer gently for 2 minutes.
Step 5: Add the uncooked vermicelli noodles, basil, cilantro, and chopped chives. Season with salt and pepper. Cook for 2 to 3 minutes, until the noodles are softened.
Step 6: Serve the soup hot with lime wedges on the side for squeezing.

Tips & Variations

For extra protein, add cooked chicken, shrimp, or tofu along with the noodles.
If you prefer a milder curry, reduce the green curry paste to 1 tablespoon.
Use rice noodles in place of vermicelli for a slightly different texture.
Fresh herbs make a big difference—feel free to add extra basil or cilantro as garnish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally. Note that noodles may absorb liquid and soften further upon reheating; add a splash of broth or water if needed.

How to Serve

A bowl filled with creamy white soup containing thin white noodles arranged loosely in the light broth, with scattered bright green chopped herbs and spinach leaves floating on top. Near the edge of the bowl, there is a fresh basil leaf cluster and a wedge of lime showing its pale green inside. The bowl itself is white, sitting on a white marbled surface, giving a clean and fresh look. The textures show smooth broth with gentle swirls around the soft noodles and leafy greens. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this soup is naturally vegan if you use vegetable broth and ensure the green curry paste does not contain shrimp paste or other animal products. Always check the label to be sure.

How spicy is Thai green curry paste?

Thai green curry paste can vary in heat depending on the brand, but it generally has a medium spice level with fresh herbal notes. You can adjust the amount used to suit your taste.