This Thai green curry soup is creamy, fragrant, and packed with bold Southeast Asian flavors—all ready in just 15 minutes. Made with coconut milk, green curry paste, and fresh herbs, it’s a light yet satisfying soup that’s perfect for a fast lunch or cozy dinner.

Why You Will Love This Recipe

You’ll love this recipe because it delivers restaurant-quality Thai flavor with minimal effort. It’s quick, naturally comforting, customizable, and perfect for busy days when you still want something warm, nourishing, and full of flavor. Plus, it’s vegetarian-friendly and easy to adapt.

15 Minutes Thai Green Curry Soup

Thai green curry is known for its bold aroma, creamy texture, and vibrant balance of spicy, savory, and fresh flavors. This soup version transforms those classic elements into a fast, comforting bowl that’s perfect for everyday cooking.

What makes this recipe special is how quickly it comes together. With just one pot and a handful of ingredients, you can have a deeply flavorful soup on the table in about 15 minutes—no long simmering required.

The base starts with ginger and garlic sautéed briefly in olive oil. This quick step releases their fragrance and sets the foundation for the soup’s warming depth.

Thai green curry paste is the heart of this dish. It brings layers of flavor—chilies, lemongrass, herbs, and spices—without the need for multiple seasonings. Dissolving it into hot broth ensures even distribution and maximum flavor.

Full-fat coconut milk adds richness and body, balancing the heat of the curry paste while giving the soup its signature creamy texture. Even a short simmer is enough to bring everything together.

Vermicelli noodles make this soup more filling without weighing it down. They cook quickly and absorb the flavorful broth beautifully, making each bite satisfying and comforting.

Fresh herbs like basil, cilantro, and chives add brightness and freshness right at the end. These herbs lift the soup and keep it tasting light and vibrant.

This recipe works perfectly as a quick dinner, a cozy lunch, or even a light starter for a Thai-inspired meal. It’s especially great for rainy days, cold evenings, or whenever you crave something warm and soothing.

Another reason this soup is so popular is its flexibility. You can add vegetables, tofu, shrimp, or shredded chicken to make it heartier without changing the base.

Finished with a squeeze of fresh lime, this Thai green curry soup delivers bold flavor, comforting warmth, and refreshing balance—all in one easy bowl.

Servings & Time

Servings: 2–3
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

• 1 teaspoon olive oil

• 1 teaspoon freshly grated ginger

• 2 cloves garlic, minced

• 4 cups vegetable broth (or vegetable broth + water)

• 2 heaping tablespoons Thai green curry paste

• 1 (13.5-ounce) can full-fat coconut milk

• 3.5 ounces vermicelli noodles

• Handful of fresh basil, chopped

• Small handful of cilantro, chopped

• 1 tablespoon chives, chopped (or scallions)

• Salt and black pepper, to taste

• Lime wedges, for serving

Instructions

1. Heat olive oil in a soup pot over medium-high heat.

2. Add ginger and garlic and cook until fragrant, about 30 seconds.

3. Stir in vegetable broth and green curry paste. Bring to a boil, stirring until paste dissolves.

4. Reduce heat to medium-low and add coconut milk. Simmer for 2 minutes.

5. Add vermicelli noodles, basil, cilantro, chives, salt, and pepper.

6. Cook for 2–3 minutes, or until noodles are tender.

7. Serve hot with fresh lime wedges.

Tips

• Adjust Spice: Add more curry paste for heat or reduce for a milder soup.

• Add Protein: Tofu, shrimp, or cooked chicken work well.

• Extra Veggies: Mushrooms, spinach, or bell peppers are great additions.

• Don’t Overcook Noodles: Vermicelli softens quickly.

• Best Fresh: Enjoy immediately for best texture and flavor.