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15 Minutes Thai Green Curry Soup

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Servings: 2

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

  • Heat olive oil in a soup pot over medium-high heat.
  • Add ginger and garlic and cook until fragrant, about 30 seconds.
  • Stir in vegetable broth and green curry paste. Bring to a boil, stirring until paste dissolves.
  • Reduce heat to medium-low and add coconut milk. Simmer for 2 minutes.
  • Add vermicelli noodles, basil, cilantro, chives, salt, and pepper.
  • Cook for 2–3 minutes, or until noodles are tender.
  • Serve hot with fresh lime wedges.

Notes

  • 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.