Description
This Quick Thai Green Curry Soup is a vibrant, aromatic, and comforting dish made with fragrant ginger, garlic, Thai green curry paste, creamy coconut milk, and fresh herbs. Ready in just 15 minutes, it’s a perfect light yet flavorful meal ideal for busy weeknights. The soup is enhanced with vermicelli noodles and served with a fresh squeeze of lime for a tangy finish.
Ingredients
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
- Salt and pepper, to taste
- Lime wedges, for serving
Instructions
- Heat the Olive Oil: Add olive oil to a soup pot over medium-high heat to warm it up and prepare for sautéing.
- Sauté Ginger and Garlic: Add the grated fresh ginger and minced garlic to the pot. Cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Add Broth and Curry Paste: Pour in the vegetable broth and stir in the Thai green curry paste until it dissolves completely. Increase the heat and bring the mixture to a boil to develop flavors.
- Simmer with Coconut Milk: Reduce the heat to medium-low and stir in the full-fat coconut milk. Let the soup simmer gently for 2 minutes to meld the flavors together.
- Add Noodles and Herbs: Incorporate the uncooked vermicelli noodles, basil, cilantro, chopped chives, and season with salt and pepper. Cook for 2-3 minutes or until the noodles are tender and cooked through.
- Serve: Ladle the soup into bowls and serve immediately with lime wedges for a fresh, citrusy twist.
Notes
- For a gluten-free version, ensure the vermicelli noodles are rice-based and gluten-free.
- If you prefer a spicier soup, add extra green curry paste or a dash of chili flakes.
- Use fresh herbs generously for the best aromatic experience.
- This soup can be customized by adding cooked chicken or tofu for extra protein.
- Leftovers can be stored in the refrigerator for up to 2 days but noodles may soften further.
