Description
A quick and flavorful Thai Green Curry Soup that combines fragrant green curry paste with creamy coconut milk, fresh herbs, and tender vermicelli noodles for a comforting and aromatic meal ready in under 30 minutes.
Ingredients
Scale
Soup Base
- 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
Noodles and Herbs
- 3.5 ounces uncooked vermicelli noodles
- Handful of basil, torn
- Handful of cilantro, torn or chopped
- 1 tablespoon chopped chives (or scallions)
Seasoning and Garnish
- Salt and pepper to taste
- Lime wedges for serving
Instructions
- Heat oil and aromatics: Add olive oil to a soup pot over medium-high heat. Once hot, add the grated fresh ginger and minced garlic. Cook for about 30 seconds until fragrant, being careful not to burn the garlic.
- Add broth and curry paste: Pour in the vegetable broth and stir in the Thai green curry paste until dissolved. Increase heat and bring the mixture up to a boil, ensuring the flavors meld together.
- Simmer with coconut milk: Reduce the heat to medium-low and gently stir in the full fat coconut milk. Allow the soup to simmer for 2 minutes to infuse creaminess and flavor.
- Cook vermicelli and add herbs: Add the uncooked vermicelli noodles along with the torn basil, cilantro, and chopped chives. Season with salt and pepper to taste. Continue cooking for 2 to 3 minutes or until the noodles soften and absorb the flavors.
- Serve with lime wedges: Ladle the soup into bowls and serve immediately, offering lime wedges on the side to brighten the flavors with a fresh squeeze of citrus.
Notes
- Use full fat coconut milk for creamier texture and richer taste.
- Vermicelli noodles cook very quickly; be careful not to overcook to maintain texture.
- Adjust the amount of green curry paste to control the spice level according to your preference.
- Fresh herbs like basil and cilantro are essential for authentic Thai flavor, but can be omitted or substituted if unavailable.
- Serve immediately as vermicelli can become mushy if left to sit too long in the soup.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Keywords: Thai green curry soup, coconut milk soup, vermicelli noodle soup, quick Thai soup, vegetarian Thai recipe, green curry paste soup
