Dinner

Quick Thai Green Curry Soup Recipe

Name: Quick Thai Green Curry Soup Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 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

ByIsabella Vance January 10, 2026January 10, 2026

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Introduction

This Quick Thai Green Curry Soup is a vibrant and comforting dish perfect for a cozy meal. Bursting with fresh herbs and rich coconut milk, it comes together in under 30 minutes. Enjoy the aromatic blend of ginger, garlic, and green curry paste for a taste of Thailand at home.

The image shows a shallow white bowl filled with creamy light yellow soup with thin noodles submerged and partly layered on top, giving a soft, tangled texture. Dark green spinach leaves are scattered inside the soup, adding contrast, while small chopped green chives are sprinkled over the surface. A fresh, bright green basil leaf cluster and a pale yellow lime wedge sit on one side of the bowl, adding color and freshness. The bowl is placed on a white marbled surface, visible around the edges. 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 scallions
Salt and pepper, to taste
Lime wedges, for serving

Instructions

Step 1: Heat olive oil in a soup pot over medium-high heat.
Step 2: Add grated ginger and minced garlic, cooking until fragrant, about 30 seconds.
Step 3: Pour in vegetable broth and add green curry paste. Stir until the curry paste has 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 for 2 minutes.
Step 5: Add vermicelli noodles, basil, cilantro, chives, salt, and pepper. Cook for 2 to 3 minutes until the noodles soften.
Step 6: Serve hot with lime wedges on the side for squeezing over the soup.

Tips & Variations

Substitute vermicelli noodles with rice noodles or thin spaghetti if you prefer.
Add cooked chicken, shrimp, or tofu for extra protein.
Adjust the amount of green curry paste based on your spice preference.
Use fresh lime juice instead of lime wedges for a more even tang.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The noodles may absorb broth over time, so add a splash of vegetable broth or water when reheating if needed.

How to Serve

A large yellow pot filled with creamy white soup that has green leafy herbs and chopped green onions mixed evenly throughout. In the center, a black ladle holds a small bundle of thin, white noodles with some green herbs on top. The pot rests on a white marbled surface, and the overall scene is bright and inviting. 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 recipe is naturally vegan as it uses vegetable broth and coconut milk. Just ensure your green curry paste is free of shrimp paste or fish sauce.

What type of noodles work best in this soup?

Vermicelli noodles are traditional and cook quickly in the soup, but rice noodles or thin wheat noodles can also be used depending on what you have on hand.